Learning to Cook a Recipe from Every Country Ep 1 | Giant Pork Tonkatsu from Japan #cooking #recipe

Learning to Cook a Recipe from Every Country Ep 1 | Giant Pork Tonkatsu from Japan #cooking #recipe

Learning a new recipe from every country in the world ep 1: Giant Pork Tonkatsu from Japan.

– 2 lbs pork loin (cut into 4 thick 2-inch cutlets)
– 2 tsp salt
– ½ cup all-purpose flour
– 2 eggs
– 2 cups panko breadcrumbs or about 5 slices of processed frozen milk bread
– 5 tbsp Worcestershire sauce
– 2 tbsp sugar
– 5 tbsp ketchup
– 2 tbsp oyster sauce

Season pork loin cutlets generously with salt. Let them sit for at least 20 minutes (ideally overnight in the refrigerator). Place the pork in a bag and sous vide at 140°F for 2 to 4 hours. While the pork cooks, prepare the tonkatsu sauce by thoroughly mixing the Worcestershire sauce and sugar together until the sugar begins to dissolve. Stir in the ketchup and oyster sauce until completely combined, then set aside. Remove the cooked pork from the sous vide bags and pat dry. Set up a breading station with three separate bowls: one with flour, one with the egg wash, and one with your breadcrumbs. Coat each cutlet in flour, dip into the egg wash, and then press firmly into the breadcrumbs, ensuring the coating is packed on tightly. Heat your frying oil to 350°F. Because the pork is already fully cooked from the sous vide, fry the cutlets solely until the exterior reaches your desired golden-brown color and crispness. Drain on a wire rack, slice, and serve immediately with the tonkatsu sauce.