Recipes: Viewing Lunch Articles

Serves 2-4

1. Place a piece of parchment paper over one piece of pork and tenderise using a rolling pin or food mallet. Repeat to tenderise all pieces.
2. Finely grate one brown onion into a bowl. Smother each piece of pork in this onion puree and refrigerate overnight. This injects so much flavour into the meat!
3. Just before cooking, set up your crumbing station with 3 shallow bowls:

• 1 bowl filled with the AP flour
• 1 bowl filled with beaten eggs (heavily seasoned with salt & pepper and a dash of vanilla extract)
• 1 bowl filled with panko breadcrumbs

4. remove all the excess onion puree from each piece of pork and lightly dust them in AP flour.
5. Slide each piece of pork (one at a time) into the bowl of beaten eggs. This egg mix will allow the crunchy coating to stick to your pork.
6. Coat each piece of pork with panko breadcrumbs. Gently press in the crumbs with your fingers to cover the entire surface area of each piece of pork.
7. Heat a wok, deep fryer or deep skillet to 180C (355F). Ensure that there is enough oil to fully submerge each piece of pork, leaving enough room for the oil level to rise in wok/skillet when you add in the pork pieces.
8. Deep fry your crumbed pork pieces in batches  (no more than two at a time) turning each piece over so that all sides are golden. Because each piece of meat is thin, it doesn't take long for each piece to cook.
9. Drain on a cooling rack lined with a sheet of paper towel. The rack helps air circulate under the tonkatsu and keeps it crunchy longer.

Use the tonkatsu as you please. Over a bowl of piping hot ramen or roll it into a sushi and pack it for a delicious lunch.