In Japan, ordering tonkatsu will get you a crumbed and fried pork cutlet. Adam marinades his and slow cooks it until falling off the bone, served with a tonkatsu sauce.
- 2 kg pork ribs
- 2 tsp smoked paprika
- salt and pepper, to taste
- 2 tbsp olive oil
- 185 ml (¾ cup) tonkatsu sauce, or other barbecue sauce
- ½ head cabbage, finely shredded
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 130°C. Place a sheet of baking paper on a large sheet of foil. Rub the ribs with the paprika, salt and pepper and drizzle with a little olive oil. Wrap in the foil and place in a baking dish. Bake for 3 hours or until tender and the meat is falling off the bone.
- Mix the tonkatsu sauce with the remaining oil and brush over the ribs. Switch the oven to grill and grill for 15 minutes or until golden and caramelised. Serve with the shredded cabbage and lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.