Crumbed Pork


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


  • 4 rounded tablespoons plain (all-purpose) flour
  • 2 eggs, beaten
  • 50 g ( oz) panko breadcrumbs
  • 4 slices pork neck (collar)*, about 2 cm (¾ in) thick vegetable oil, for frying
  • tonkatsu sauce**


    Place the flour, beaten eggs and panko in separate shallow bowls. Dip the pork first in the flour, then in the egg, then in the panko (press the panko onto the meat with your hands, so it sticks well). Gently remove any excess panko from the pork. Take a frying pan that is large enough to fit all the pieces of pork in a single layer (or cook it in two batches). Pour in a 2 cm (¾ in) depth of oil and heat to 170°C (325°F). Add the pork and cook for about 3 minutes on each side until nice and golden brown. Take out the pork and drain on paper towels, then cut into 2 cm (¾ in) strips. Drizzle with tonkatsu sauce to serve.

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