Pork tenderloin tonkatsu sliders
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Pork tenderloin tonkatsu sliders


Susan says

This is a great casual dish for when you have friends over to watch a game or movie on the television - although you'll have to increase the quantities, of course. The sliders would go well with beer or a jug or two of sangria - just be sure to serve them with plenty of napkins, to catch the drips.

I use small hamburger buns or slightly sweet, eggy brioche-type buns. They shouldn't be too tall, though, or the filling-to-bread ratio will be off.

Panko - Japanese bread crumbs - make a wonderfully light coating for fried foods.

For the slaw
300g (10oz)
green head cabbage
200g (7oz)
30ml (1tbsp)
mild-tasting olive oil
20ml (4tsp)
Japanese rice vinegar
fine sea salt and freshly ground pepper
For the tonkatsu and to assemble
200g (7oz)
pork tenderloin
plain (all-purpose) flower as necessary
large eggs
20g (¾oz)
fresh parsley
5g (⅙oz)
40g (1½oz)
fine sea salt and freshly ground pepper
cooking oil, for pan-frying
60g (2oz)
mayonnaise, preferably Kewpie
15g (½oz), or to taste
sriracha (Thai chilli sauce)
small, soft buns (6-8cm/2-3in in diameter) of choice

Make the slaw. Finely shred the cabbage and radicchio and put the pieces in a large bowl.


Sprinkle one teaspoon of salt over the vegetables and mix thoroughly. Drizzle in the olive oil and mix until the vegetables are evenly coated, then add the vinegar and some freshly ground black pepper. Mix well then taste for seasonings and correct, if necessary.


Stir the sriracha into the mayonnaise.


Cut the pork tenderloin against the grain into thin pieces.


Put each slice of pork between two layers of cling-film and gently pound with the flat side of a meat mallet until the meat is very thin. Remove the cling-film; if the pieces of meat are very large (in diameter), cut them so they're about the same size of the buns (it's fine if they're a little uneven).


Lay the slices on a cutting board and sprinkle them lightly with salt and pepper.


Finely chop the parsley and mince the chives.


Mix the panko with the chopped parsley and chives, one teaspoon of salt and some black pepper.


Put some flour in one shallow bowl. Whisk the eggs in another shallow bowl. Put the panko/herbs in a third shallow bowl.


Pour cooking oil to the depth of about 5mm (1/8 in) in a skillet and heat it over a medium flame to 180° Celsius (350° F).


Dredge a slice of pork in the flour, shake off the excess, then coat it with the egg. Coat it with panko/herb mixture then place it in the hot oil. Repeat with more of the pork slices but do not crowd the skillet. Fry the pork very quickly - it's thin, so it will take only about a minute to cook. Drain the meat on paper towels.


After all the meat has been cooked, assemble the sandwiches. Cut the buns in half. Spread a thin layer of sriracha mayonnaise over the bottom half of the buns. Divide the pork pieces between the buns then add some of the slaw. Add the top half of the bun and serve the sandwiches with any remaining slaw on the side.


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