Tonkatsu pork

STEP 1 Begin by trimming away the large piece of fat along the edge of each pork loin to ensure even cooking and a clean finish. Place each pork loin between two sheets of baking parchment and gently bash them down with a meat tenderiser or rolling pin until they're about 1cm thick. This technique tenderizes the meat and helps it cook evenly. After pounding, carefully reshape the pork back to its original form with your hands—this will keep the texture tender and succulent. STEP 2 Prepare for the classic breading process by setting out three wide-rimmed bowls: one with flour, one with beaten eggs, and one with crunchy panko breadcrumbs. Lightly season the pork with salt and pepper to taste. Then, coat each piece thoroughly, first dredging in the flour, shaking off any excess, then dipping into the eggs to create a sticky surface, and finally pressing firmly into the panko breadcrumbs to build a crispy crust. STEP 3 Heat vegetable oil in a large frying or sauté pan to produce about a 2cm depth—enough to shallow fry the pork. Bring the oil temperature to 180°C; if you don't have a thermometer, drop a small amount of panko into the oil—once it sizzles and begins to fry gently, the oil is ready. Carefully place two pork chops into the hot oil and fry for 1 minute 30 seconds on each side, allowing the coating to turn a beautiful golden brown. Use tongs to flip gently, then transfer the cooked chops onto a wire rack to rest for 5 minutes; this resting period keeps the cutlets juicy. Repeat with the remaining pork chops. STEP 4 While your pork rests, whisk together the sauce ingredients: tomato ketchup, Worcestershire sauce, oyster sauce, and caster sugar in a small bowl. If the sauce feels too thick, add a splash of water to reach your desired consistency. Slice the rested tonkatsu into strips for easy eating and generously drizzle with the prepared sauce just before serving. This vibrant sauce adds a perfect tangy and sweet touch to complement the crispy pork.