Pork Tonkatsu with Nong's Sauce
Crispy, delicious tonkatsu pork is easier to make than you might think. And with a dipping sauce featuring Nong's famous Khao Man Ghai Sauce, you may just need to make an extra batch!
For the meat:
- 2 lb pork loin
- 3 eggs
- all-purpose flour
- salt and pepper, to taste
- vegetable oil for frying
For the sauce:
- ¼ cup Nong’s Khao Man Gai Sauce
- 1 tbsp sesame oil
- 2 tbsp shallot, diced
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 1 tbsp Worcestershire
- 2 tbsp soy sauce
- 1 tbsp black sesame seeds
- 5 oz sweet ketchup
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ½ tsp nutmeg
- white sesame seeds, to taste
- Heat a pan over medium heat. Add oil, onion, and brown sugar, cooking for 2 minutes.
- Add in the rice vinegar, Worcestershire sauce, and soy sauce and cook for another 2 minutes.
- Mix in the Nong's sauce and cook an additional 2 minutes, stirring regularly.
- Add in the black sesame seeds, then mix in your sweet ketchup, garlic powder, cinnamon, and nutmeg, cooking for 5 minutes and stirring occasionally.
- Pour the sauce into serving dishes and top with white sesame seeds, as desired.
- Moving on to the pork, trim the pork loin as needed and cut into 1" thick slices. Then, use a meat tenderizer to pound out each slice until it's about 1/2" thick. Season with salt and pepper.
- In a mixing bowl, whisk together 3 eggs with salt and pepper. Put the flour and panko on separate plates.
- Coat each slice of pork thoroughly with flour, then egg, then panko. Press the panko in to ensure it adheres well.
- One or two at a time, place each slide into a pan filled with a few inches of oil over medium heat and cook until each side is lightly browned - just 1-2 minutes per side, repeating for all slices.
- Set the pork aside and bring the oil up to high heat.
- Add each slice back into the oil for just 1 minute or so until it's darker brown and crispy.
- Set aside to cool and dry, the slice into 2-3 inch thick slices.
Serve with cabbage and radishes, as desired, and dip the pork into the sauce. To watch a video of this recipe prep, click here.