I may have mentioned this before, so I’m sorry that I’m saying it again, but pork can be a very very boring meat. Of course, if you like eating the crackling from a joint of roast pork, then I can see that that makes it more interesting, but not being a fan of crackling myself, I’ve never really enjoyed eating pork as a roast dinner. However, slow cooked with herbs, spices and various condiments, pork suddenly becomes a much more interesting dinner prospect. My favourite way to eat it is slowcooked in homemade barbecue sauce. The sauce has to be homemade as I find bought barbecue sauces far too sweet and in fact for years I thought I didn’t like barbecue sauce because of that.
When Janice at Farmersgirl kitchen announced that the theme for this month’s Slow Cooker Challenge would be barbecue I was actually a little disappointed. I already have a favourite slow cooker barbecue pork recipe (which I also often make with chicken) and I have already shared it here. I would just have to experiment with something else. I don’t know much about Japanese food but I did know that they have a type of barbecue sauce. I read quite a few recipes and got ideas from here and there when coming up with the recipe. I know that the pomegranate molasses is probably not found in many Japanese tonkatsu sauces, but it does add a sweet-sourness that goes well in this particular sauce.
In Japan, tonkatsu sauce would normally be served as a side dish for dipping breaded pork into rather than for cooking a whole joint of pork like this so this whole meal is definitely not a traditional Japanese dish. I actually made this around pancake day and so served the pork wrapped in pancakes. Of course, wrapped in any type of bread would also be lovely or even with rice. I actually put the leftovers in some quesadillas the next day.
Ingredients – Serves 4-8
4 tbsp ketchup
2 tbsp soy sauce
1 tbsp rice wine
2 tbsp worcestershire sauce
2 tbsp pomegranite molasses
1 tsp mustard
1 garlic clove, crushed
1 small knob of ginger, finely chopped or grated
1 kg piece of pork
2 tsp cornflour
How to Make Slow Cooked Pork in Tonkatsu Sauce
1. Remove as much of the outside fat as you can from the pork. There will still be plenty of fat in the pork and it will stay very moist as it cooks.
2. Mix together all the other ingredients. Taste the sauce and adjust any of the ingredients to your taste.
3. Pour the sauce over the pork and put it in the fridge to marinate for a couple of hours or even overnight.
4. Pour a little water over the pork so that it is almost submerged and then cook on low for 8-9 hours.
5. Take the pork out of the slow cooker. Put the pan on the hob and simmer the sauce to reduce. To thicken the sauce after it has reduced, add a couple of teaspoons of cornflour dissolved in cold water and stir. While the sauce is reducing, shred the pork using 2 forks. Pour the warm sauce over the pork to serve.