Smoked Pork Tonkatsu
A Japanese-inspired smoked pork that combines classic tonkatsu flavors with slow hot-smoking. The sweet and savory marinade of soy sauce and mirin caramelizes during smoking into a glossy crust. Cherry wood imparts a mild fruity note that perfectly complements the Japanese spices.
Ingredients(for 1 kg)
Instructions
Marinating
12 hoursMix all marinade ingredients together. Trim the pork shoulder or loin of sinew, submerge in the marinade and marinate vacuum-sealed or covered in the refrigerator for 12 hours.
Preparation
1 hourRemove the meat from the marinade, pat dry with paper towels and rest at room temperature for 1 hour. Preheat the smoker to 110-120 °C and soak the cherry and apple wood chips in water.
Smoking
6-8 hoursPlace the meat on the smoker rack. Add wood chips at the start and again after 2 hours. Smoke at a constant temperature of 110-120 °C until a core temperature of 72-75 °C is reached.
Resting and Serving
10 minutesRemove the meat from the smoker, wrap loosely in aluminum foil and rest for 10 minutes. Then slice thinly against the grain and serve with tonkatsu sauce and shredded cabbage.
Pro Tip
After smoking, slice the meat thinly and serve with tonkatsu sauce and freshly shredded cabbage to maintain the authentic Japanese experience.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.