When it comes to making the perfect tonkatsu, the choice of pork is crucial, and according to expert Lucy Seligman, "Pork loin or tenderloin" are the optimal cuts. But Seligman specifically recommends pork loin for its superior fat content, saying, "I prefer loin, as it is a little fattier, which helps keep the katsu moist and juicy after cooking, and allows you to cut slits in the fat around the edges to prevent curling for better taste and presentation." This preference emphasizes the importance of using the right cut to craft a delicious dish.
To achieve an even cooking process, Lucy Seligman suggests slicing the pork loin or tenderloin into pieces that are about ½ to ¾ inch thick: "This way, the meat cooks evenly, lending it that mouth-watering tenderness throughout the center." She also recommends allowing the tonkatsu to cool before slicing it for serving, which contributes to its overall flavor and presentation.
Tonkatsu is traditionally served with a tangy, sweet sauce made from a blend of ingredients including tomatoes, dates, onions, soy sauce, and vinegar. For a more substantial meal, it can also be presented in a teishoku style, featuring rice, a savory broth, and shredded cabbage, creating a well-rounded dining experience that complements the dish.
Collection
[
|
...
]