Tonkatsu pork burger with apple & fennel slaw

Tonkatsu pork burger with apple & fennel slaw

By
From
The Huxtaburger Book
Makes
4
Photographer
Chris Middleton

Let’s be honest: crumbing food makes just it better! Japanese crumbed pork (tonkatsu) is bloody delicious. Even better is tonkatsu sauce, which is basically Japanese barbecue sauce, widely available from Asian grocers, along with the panko breadcrumbs. Throw in some slaw and some buns and you’ve got a real crowd pleaser.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
4 Soft burger buns, cut in half
150g Tonkatsu mayo

Fennel & apple slaw

Quantity Ingredient
1 fennel bulb, shaved
1 green apple, peeled and grated
1/4 red cabbage, thinly sliced
125g Basic mayo

Tonkatsu pork

Quantity Ingredient
500g pork loin, trimmed of all sinew
1 free-range egg
125ml milk
plain flour, for dusting
120g panko breadcrumbs

Method

  1. For the slaw, mix all the ingredients together in a bowl. Season with salt and freshly ground black pepper.
  2. For the pork, cut the loin into thin slices and beat lightly with a mallet, between sheets of plastic wrap. You want the pork to be about 3 mm thick, and 3 cm x 4 cm in size.
  3. Whisk together the egg and milk. Dredge the pork in the flour, then dip in the egg wash, then the panko crumbs, making sure you press the crumbs into the pork well.
  4. To serve, heat a frying pan over a medium heat and add about 5 mm of oil. Allow the oil to heat, then carefully lower the crumbed pork in. Cook for 2–3 minutes, or until golden, then turn over and cook until golden on the other side. Remove from the pan and immediately drain on paper towel. Season with a little salt, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Fennel & apple slaw → Pork → Tonkatsu mayo → Bun top
Tags:
burger
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