Japanese Crumbed Pork ‘Tonkatsu’ | Marion's Kitchen

For the potato salad, place potatoes in a large pot and cover with water. Season water generously with salt. Place over high heat and bring to the boil. Simmer for 10-15 minutes or until easily pierced with a knife. Drain potatoes and transfer to a large bowl. Roughly mash the potatoes, leaving some small chunks.

While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with ½ teaspoon of salt. Mix well and set aside for 10 minutes. Then gather the vegetables with your hands and gently squeeze and discard any excess liquid. Add the vegetables and chopped eggs to the potatoes.

Mix together the mayonnaise, vinegar and mustard. Add the mixture to the potatoes and mix until well combined. Set aside in the fridge until ready to serve.

To crumb the pork, cover the pork pieces with baking paper and use the bottom of saucepan or a meat mallet to gently pound each piece to about 1½ cm (about ½ inch) thick. Season the pork generously on both sides with salt. Place the flour, egg and breadcrumbs in three separate large bowls or trays. Dip each piece of pork into the flour, then egg and then the breadcrumbs. Press the breadcrumbs into the pork to evenly cover each piece.

Pour about a 1cm (1/2 inch) depth of oil into a large non-stick frying pan. Place the pan over medium-high heat. Cook the crumbed pork for 4 minutes each side or until golden and cooked through. Drain on a wire rack or on kitchen paper.

Slice and serve with tonkatsu barbecue sauce, potato salad and shredded cabbage. Add chilli powder if desired.