Posted on 12th Jul 2025

Perfectly Crispy Panko Pork

Indulge in juicy, flavourful goodness with our Panko-Crusted Pork Chops.

Cuisine

Time

30 mins mins

Servings

4 people

Ingredients

4 pork shoulder steaks, about 150g (2oz) each, and 2cm (3/4 inch) thick
100g (2oz) plain flour, seasoned with a pinch of salt and pepper
2 eggs
150g (51/2oz) pankobreadcrumbs
Vegetable oil
2–3 sweetheart cabbage leaves, finely shredded, to serve

RED ONION PICKLE

1 red onion, finely sliced into rings
5 tablespoons rice vinegar
1/2 teaspoon salt
1 tablespoon sugar

MARINADE

2 garlic cloves, finely chopped 1/2 thumb-sized piece of ginger, peeled and finely chopped
2 tablespoons sake
2 tablespoons Japanese soy sauce

TONKATSU SAUCE

2 tablespoons mushroom stir-fry sauce or oyster sauce 3 tablespoons
Worcestershire sauce
2 tablespoons tomato ketchup
3 teaspoons sugar

Method

Mix the pickle ingredients together until the sugar dissolves.

Mix the marinade ingredients together, then massage the marinade into the pork steaks.

Mix the tonkatsu sauce ingredients together in a saucepan and bring to a boil for 30–60 seconds until the sugar has melted and the sauce has lightly caramelized.

Set up 3 shallow bowls for dredging: place the seasoned flour in one, beat the eggs together well in the second and place the panko breadcrumbs in the third. Dip the marinated pork steaks into the seasoned flour until well coated and shake off any excess, then dip them into the beaten egg and let any excess drip off before dipping them into the panko, covering the meat completely. Set aside on a plate. Repeat the dredging process if you want a thicker coating of breadcrumbs.