Tonteki Recipe (Japanese Pork Steak)

Von No Recipes · 35 Min.

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Zubereitung

1. Whisk the Shaoxing wine, soy sauce, Worcestershire sauce, ketchup and honey in a bowl until the honey dissolves and the sauce is an even colour.
2. Cut through the connective tissue on both sides of the pork chops, about 1/4 inch apart, using scissors or a knife.
3. Season both sides of the pork with salt and pepper, then dust both sides with a thin, even layer of flour (2 tablespoons).
4. Heat the vegetable oil and sliced garlic (30 g) in a frying pan over medium-low heat. Fry slowly, stirring often, until the garlic is light tan. Remove the garlic chips as they brown, since they brown at different speeds.
5. Once all the garlic is out, raise the heat to medium. Fry the pork until golden brown on one side, flip, and brown the other side, flipping a few more times for even browning. The pork is done at an internal temperature of 145°F (63°C).
6. Move the pork to a plate. Wipe all the oil out of the pan with paper towels.
7. Add the sauce to the pan, raise the heat to high and boil until the bubbles are big and glossy and the sauce has thickened.
8. Return the pork to the pan with any juices collected and turn it repeatedly until coated in a thick layer of sauce.

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