Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.

Season the pork cutlets with salt ... about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce.

Two regional recipes that have attained an especially popular status are pork schnitzel and katsu. Although visually similar, there's lots of contrast between the styles. The former hails from ...

Before his mother’s return, he dusted the thin meat slices in the fridge with flour and made “tonkatsu,” breaded deep-fried pork cutlet, by remembering how his mother had cooked it.