How to make quick, easy and delicious "Tonteki" Japanese Pork Steak with crispy garlic chips and a tangy homemade sauce.
- First, heat up a frying pan on a medium low heat and add 2 tbsp of olive oil.
- Cut your 3 garlic cloves into slices and add them to the pan.
- Fry until golden and crispy, the garlic will also flavour the oil.
- Scoop the garlic chips out of the pan and place onto a paper towel to allow the excess oil to drain off. Try and leave as much oil in the pan as possible because we're going to use it again.
- Take your pork chops and cut 3 or 4 incisions on the fatty edge of the meat. This is to stop it curling when cooking.
- Sprinkle both sides with a pinch of salt and pepper and then add them to the pan.
- Put the lid on and fry for 3 minutes on a medium heat.
- After 3 minutes, turn down the heat and flip the pork chops over. Continue to cook for 3 minutes, again with the lid on. (You might need a few minutes extra if your pork chops are particularly thick)
- Transfer the pork chops to a warm plate and cover with foil to let them rest and keep them warm.
- In the same pan, add 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp honey and 1 tsp butter.
- Simmer on a low heat and keep stirring. Cook until thickened and a little syrupy.
- Pile up your shredded cabbage on the sides of two plates.
- As tonteki is usually eaten with chopsticks, it's common to cut the pork steak into easy to pick up strips before placing it on the plate. This is optional though.
- Place the tonteki steaks next to the cabbage on each plate.
- Drizzle the sauce from the pan generously over the pork chops (you can also drizzle it over the cabbage and use it as a salad dressing)
- Top the tonteki with garlic chips.
- Serve with rice, miso soup and pickles (Japanese style) or your favourite steak sides.
The pork chop cooking time is an estimate and may vary depending on the thickness of the meat.
- Prep Time: 5 minutes
- Cook Time: 15 mins
- Category: Meat
- Method: Fry
- Cuisine: Japanese
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