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¼ head green cabbage, finely shredded

4 pieces pork tenderloin (2 pounds in total), deboned

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper

½ teaspoon Chinese five-spice powder

½ cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

4 cups neutral-flavored oil, for frying

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FOR THE TONKATSU SAUCE:

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1 ½ tablespoons Worcestershire sauce

⅓ cup ketchup

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon brown sugar

lemon slices, for serving

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1. Soak the shredded cabbage in cold water for 5 minutes and drain. This will retain the color and crunch.

2. To prepare the pork, make several slits on the edge of the pork (white area between the meat and fat). This will prevent the pork tenderloin from curling when deep frying. Place the pork between 2 sheets of plastic wrap and pound using a mallet until each piece is ½-inch thick.

3. Season both sides of the pork with salt, pepper, and five-spice powder. Set aside.

4. For the dredging process, keep separate medium bowls for the flour, eggs, and panko breadcrumbs.

5. Dip the pork in the following order: flour, eggs, and panko breadcrumbs. Press the breadcrumbs into the pork to evenly coat each piece.

6. Heat about 1 inch of oil in a large nonstick frying pan or wok over medium-high heat. Fry the pork for 4 to 5 minutes on each side, or until golden and cooked throughout. The pork should not be pink in the middle.

7. Drain the pork on a wire rack. Repeat for the rest of the pork cutlets.

8. Combine the sauce ingredients in a medium bowl and stir until the sugar has dissolved.

9. Slice the tonkatsu into 1-inch strips and serve warm with the prepared sauce, shredded cabbage, and a slice of lemon.