Ground pork cutlet (Menchi Katsu)
Persons
5
Ingredients
- 650g ground pork
- 1 onion - finely chopped - drain well
- Ingredient A -
- 1 egg
- 30g panko/bread crumbs - soak in 40ml milk
- 1 tsp fine salt
- 1 tbsp curry powder
- 1/2 tsp sugar
- 1 tsp ginger powder
- 1 tsp garlic powder
For the coating
- 1 egg - mix with 2 tbsp milk
- some of plain flour
- some of panko/bread crumbs
For the sauce
- tonkatsu sauce
- worcestershire sauce - mix with mayonnaise
- cabbage - shredded
Instructions
- 1. In a bowl, add ground pork, chopped onion (drained), and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
- 2. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
- 3. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
- 4. Transfer to a plate lined with paper towels to drain excess oil.
- 5. Serve hot with shredded cabbage and sauce!
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