Tonkatsu Sinangag at Itlog

One of my favorite silog brunch meal is Tonkatsu Sinangag at Itlog. It is composed of crusted fried pork, garlic fried rice, and piece of sunny-side-up egg. This concept is inspired by the Filipino tapsilogand tosilog wherein cured beef and pork were used respectively. Tonkatsu is  quicker to prepare compares to tapa and tocino because there is no curing involved.

I was looking for a good side dish for the meal. While papaya atchara is good for these types of meals, I thought of using sauerkraut, which is pickled fermented cabbage. I thought that it was perfect. I enjoyed every bite and even had another extra cup of garlic fried rice.

Ingredients

• 1 cup garlic fried rice (sinangag)
• 1 fried egg
• ½ cup tonkatsu sauce

Tonkatsu ingredients

• 1 (5 ounces) slice pork tenderloin or pork chop
• ½ cup Panko bread crumbs
• 3 tablespoons all-purpose flour
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup cooking oil

Instructions

1. Rub salt and pepper all over the pork. Let it stay for 5 minutes.
2. Heat oil in a pan.
3. While the oil is heating-up, dredge the pork on flour. Dip into the beaten egg to coat, and then roll over the plate with Panko breadcrumbs. Note: make sure that the pork is totally covered with crumbs.
4. Fry between low to medium heat for 7 minutes per side or until it turns golden brown. Turn over and pan fry the other side until golden brown. Note: do not apply too much heat because the outer part will get brown quicker leaving the inside uncooked.
5. Remove from the pan. Let excess oil drip. Transfer to a serving plate.
6. Prepare the garlic fried rice and egg (see link above for recipe). Arrange in a serving plate along with the tonkatsu.
7. Serve with tonkatsu sauce. Share and enjoy!