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Pork Tonkatsu Stir-fry

⏱ 12 h 55 min in total🔪 35 min prep🍳 20 min cooking🧊 12 h resting🍽 2 portiesMedium
Pork Tonkatsu Stir-fry

Pork tenderloin marinated in tonkatsu sauce, mirin, and ginger, breaded in panko, and stir-fried in a wok with crunchy vegetables. It marinates overnight; the stir-fry is done in twenty minutes.

Ingredients

Measurements
🍽 2 servings
  • 250 g pork tenderloin
  • 5 tbsp tonkatsu sauce (3 for the marinade, 2 to finish)
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 piece of fresh ginger the size of a large garlic clove
  • 1 egg
  • 100 g panko
  • 1 small onion
  • 1/2 bell pepper
  • 1 small carrot
  • 5 green beans
  • 1 green onion (scallion)
  • Neutral oil (corn, sunflower, or soybean), as needed
  • Salt and pepper to taste

Method

  1. 1

    Trim the fat from the tenderloin and cut it into medallions slightly thicker than a finger.

  2. 2

    Place the meat in a container with 3 tablespoons of tonkatsu sauce, the finely minced ginger, the mirin, and the soy sauce. Season with pepper, cover with plastic wrap, and place in the refrigerator.

  3. 3

    Let it marinate overnight: this is what gives the pork the bittersweet aroma that cannot be achieved later just by adding more sauce on top.

  4. 4

    Separate the onion into layers and cut them in half. Cut the green beans on the bias and leave them in water for a few minutes. Devein the bell pepper and cut it into wide strips, also on the bias. Cut the carrot into thin slices and the green onion into strips, setting the green tops aside.

  5. 5

    Heat the wok over high heat until it smokes. Only then add a little oil and sear the medallions on both sides, for just two minutes: this is a sear, not a full cook.

  6. 6

    Beat the egg with salt and pepper. Dip each medallion in the egg, coat it in panko, and fry in abundant oil over medium heat (about 160 °C) until golden brown.

  7. 7

    Drain the medallions on paper towels to remove excess oil.

  8. 8

    Reheat the wok over high heat and brown the drained green beans on both sides. A minute later, add the rest of the vegetables, except for the green onion tops.

  9. 9

    Stir-fry for a couple of minutes over very high heat, moving constantly: the vegetables should be cooked but crunchy, without losing their color.

  10. 10

    Add the marinade liquid and cook over high heat until it reduces and thickens, about a minute. Remove from heat.

  11. 11

    Mix the medallions with the vegetables, finish with the remaining 2 tablespoons of tonkatsu sauce and the green onion tops.