Fried pork as in Japan

This fried pork has a tempura sauce like in Japan! It’s just splendid! The pork is marinated and is kept in the refrigerator for some time until the marinade is well absorbed and until the breadcrumbs coating is well fixed on the meat (surely a great tip coming from Great chefs!) :-) The sauce is just awesome and quite strong, it goes really well with the meat, the whole thing it’s just a marvel :-) Take the time and prepare this meat, it really worth the waiting and the resting time, and to be more accurate, you worth it!

In two words:

“The best verbal expressions are those that have truth as a base, and expose a passion or a physical movement, because the speaker does not seem willing to master the listener, the speaker is just at the disposal of the things he describes”.

To Start...

difficulty easy
preparation- 5’ + 30’ (for the marinade) + 1h (for the breadcrumbs coating)
cooking - until the meat it’s golden on all sides (5’)
serves - 2  


  • 300gr of filet mignon

for the marinade

  • 50ml of soy sauce
  • 50ml of mirin
  • ½ clove of garlic of medium size
  • 10 turn mills of Kampot black pepper

for the breadcrumbs coating

  • 1 egg white of a large egg
  • 3 small spring onions
  • 8 tablespoons of breadcrumbs

for the tempura sauce

  • 3 tablespoons of saké
  • 3 tablespoons of soy sauce
  • 1 teaspoon of sesame oil
  • 25gr of fresh ginger
  • ½ clove of garlic of medium size

for frying

  • 3 tablespoons of oil special for frying


for the marinade

  • Slice the filet mignon in 7 pieces of a 1,5cm width (~40gr each)
  • Spread the pieces in a pan that can hold the marinade
  • Peel and chisel finely the garlic
  • In a bowl, stir together:
    • the soy sauce
    • the mirin
    • the pepper
  • Add the garlic and stir again
  • Pour the sauce onto the meat and turn them over and over to coat them with the sauce
  • Cover with plastic wrap, in close contact with the meat, and refrigerate for 30’

for the breadcrumbs coating

  • Wash and cut-off the top and the bottom of the spring onions
  • Slice them in fine rounds
  • Prepare 2 dishes:
    • One with the egg white, beaten, and with the spring onions
    • The other one with the breadcrumbs
  • Take a piece of meat (drained) and pass it over the egg white, turn it all over, then turn it all over the breadcrumbs to coat it well
  • Spread the pieces of meat onto a plate
  • Repeat the same routine again for all pieces of meat, passing them first from the egg white and then from the breadcrumbs
  • Spread the meat onto a plate and let it rest into the refrigerator for 1h

for the tempura sauce

  • 30’ before the end of the resting time of the meat, start preparing the sauce (*) (*)
  • Peel and grate the ginger
  • Peel and chisel finely the garlic
  • In a small casserole, add the saké, and turn the heat on
  • Once it starts to boil, remove it from heat and flambé the sake
  • Start turning the casserole until the flame goes away
  • Add the soy sauce
  • Stir
  • Place it again over the heat and wait until it boils
  • Pour the sauce into a bowl
  • Add the ginger and the garlic
  • Add the sesame oil
  • Stir with a teaspoon
  • Cover-up and let it rest

for frying

  • Heat-up a pan
  • Add the special oil for frying
  • Once it’s hot, add the pieces of meat, and turn them over until they are golden on all sides

for serving

  • If there are two of you, split the sauce in two beautiful bowls or share the same bowl (if you prefer) and serve it with the meat
  • If you are all alone, pour the sauce in a beautiful bowl as well, and serve it with the meat
  • Dip small pieces of meat into the sauce and enjoy while it lasts because it’s simply a marvel!
  • So good!
  • :-)

What’s the story behind this recipe?

This recipe is prepared in the tonkatsu way, which is a Japanese dish introduced in Japanese Cuisine thanks to a western influence! Ton means pig, and katsu comes from the word cutlet, which comes from the French word côtelette !

When I eat this dish for the first time, I really loved the sauce and the way it goes well with the meat! It’s simply amazing how strong its taste is, and how it couples well with the meat! Just marvelous!

Just give it a try because it really worth waiting the resting time to be over! As the French say, you have nothing without giving something!

It’s up to you!


This recipe was inspired by a recipe in French that can be found in the French online magazineAcadémie du Goût which means the Academy of Taste! It comes from the Great French Chef called Alain Ducasse and this is serious business! Take a glimpse if you speak French!

(*) the longer you leave the sauce infuse, the stronger the taste will be

o-o C'est si bon ! o-o

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