This slow cooked pork in tonkatsu sauce is a brilliant easy recipe that's so versatile. Prepare the Japanese barbecue sauce the evening before, marinate the pork overnight and then just put in the slow cooker in the morning and come home to an easy dinner! It's a perfect easy midweek recipe.
I may have mentioned this before, 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. However, as I'm not a fan of crackling myself, I've never really enjoyed eating pork as a roast dinner.
Slow cooked is the best way to eat pork!
However, slow cooked pork with herbs, spices and various condiments is a much more interesting dinner prospect. My favourite way to eat pork is slow cooked in homemade barbecue sauce. The sauce has to be homemade as I find bought barbecue sauces far too sweet. 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 a little disappointed. You see, 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.
What is tonkatsu?
Japanese food is one of the cuisines I know least about but I did know that they had a type of barbecue sauce known as tonkatsu. I read quite a few recipes and got ideas from here and there when coming up with the recipe. Some of the ingredients may not sound Japanese. For example pomegranate molasses is not found in many Japanese tonkatsu sauce recipes. However it does add a sweet-sourness that goes very well in this particular sauce.
This recipe is definitely not a traditional Japanese tonkatsu dish. 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.
How to serve this pork tonkatsu
I first made this Japanese barbecue pork 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.
The leftover tonkatsu pork was delicious in quesadillas the next day too.
Slow Cooked Pork in Tonkatsu Sauce
- 1 kg pork
- 4 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 2 tbsp Worcestershire sauce
- 2 tbsp pomegranate molasses
- 1 tsp mustard
- 1 clove garlic crushed
- 15 g knob of ginger finely chopped or grated
- 2 tsp cornflour
- 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.
- Mix together all the other ingredients. Taste the sauce and adjust any of the ingredients to your taste.
- Pour the sauce over the pork and put it in the fridge to marinate for a couple of hours or even overnight.
- Pour a little water over the pork so that it is almost submerged and then cook on low for 8-9 hours.
- 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.