PORK BELLY TONKATSU | BIG MEAT SUNDAY

Skewer the pork belly with four skewers to keep it flat.

Score the fat on the pork belly with a knife to help seasonings penetrate.

Season the pork belly with togarashi seasoning, covering it thoroughly.

Refrigerate the seasoned pork belly for about 1 hour.

Cook the pork belly on the grill at 275-300°F for about 2 hours and 45 minutes.

Remove the pork belly from the grill and slice a piece off lengthwise.

Clean up the sliced piece to flatten one edge.

Cut the pork belly piece in half for tonkatsu preparation.

Prepare dredging ingredients: scramble eggs, and set aside all-purpose flour and panko breadcrumbs.

Dredge the pork belly in flour, then dip in egg, and coat with panko breadcrumbs.

Heat a frying pan with about half an inch of oil.

Fry the breaded pork belly for about 2 to 5 minutes per side until golden brown.

Let the fried pork belly cool on a wire rack for about 10-15 minutes.

Slice the cooled pork belly on the bias for serving.

Plate the sliced pork belly with cabbage and carrots.

Drizzle tonkatsu sauce over the plated pork belly.

Equipment Needed

Spice Level:

Allergens