Tonteki literally means "pork steak" in Japanese and it's a delicious pork chop glazed in a savory sweet sauce topped with crispy garlic.
INGREDIENTS FOR SAUCE 2 tablespoons Shaoxing wine 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons ketchup 2 teaspoons honey INGREDIENTS FOR TONTEKI 600 grams pork rib chops (2 chops ~3/4-inch thick) Salt & pepper (to taste) 2 tablespoons flour 2 tablespoons vegetable oil 30 grams garlic (4 extra-large cloves, sliced 1/25-inch thick)
Whisk all of the sauce ingredients together in a bowl.
Tenderize the meat by using the tip of a knife or scissors to cut any veins of connective tissue running through the pork chop.
Season the pork chops with salt and pepper and then dust them with a light even coating of flour.
Fry the garlic in the oil until it's light tan and crisp. Transfer the garlic to a plate as it crisps.
Fry the porkchops in the garic oil until it's browned on one side. Flip it over and brown the second side. Continue flipping the pork over until it's cooked though and then transfer them to a plate.
Wipe out the oil from the pan using a paper towel and tongs.
Add the sauce to the pan and boil until it becomes thick and bubbly.
Glaze the pork in the sauce by retuning it to the pan and flipping it over repeatedly until coated.