porky tonkatsu

tonkatsu as learnt from sight at mama wendy's house.

+ pork loin
+ salt and pepper
+ soy sauce
+ egg
+ breadcrumbs
+ bulldog sauce for tonkatsu
+ rice
+ miso paste
+ daishi stock
+ salad side or shredded cabbage

1) tenderise by whacking the pork loin with back of knife. [ or rolling pin, as to your preference ]
2) marinate with soy sauce, salt and pepper
3) coat with egg then dust with bread crumbs
4) pop into oven on a rack for about 20 mins or until brown and cooked. flip in between to brown both sides
5) slice up the pork cutlet.
6) place onto plate with salad on the side and whack the bulldog tonkatsu sauce onto the dish.
7) serve with rice and miso soup that is made from daishi stock and miso paste. [ mei's speciality ]

if going all out to clog your arteries. go on, deep fry the pork cutlet instead of baking.