Steps

1. Slice 3-4 cloves of garlic. Pro Tip! Slice thinly for garlic chips.
   🕒 04:33
2. Score the membranes of 2 slices of pork shoulder loin (approx. 320g) and pound or prick with a fork. Pro Tip! Scoring prevents curling, and pounding helps the flavor penetrate and tenderizes the meat.
   🕒 06:43
3. Place the pork on a cutting board and make cuts on all four sides to create a glove shape. Specifically, cut through the fatty parts. Pro Tip! Cutting into a glove shape helps the meat cook more evenly, and the fat crisps up, making it tender.
   🕒 06:56
4. Season both sides of the pork with salt and pepper to taste.
   🕒 07:49
5. Lightly dust both sides of the pork with all-purpose flour to taste. Pro Tip! Dusting with flour helps thicken the sauce and keeps the meat tender.
   🕒 08:03
6. Stack the two prepared pork slices.
   🕒 08:24
7. Add 1 tbsp lard to a frying pan, add the sliced garlic, and heat over medium heat.
   🕒 08:57
8. Once the garlic turns golden brown, remove it before it burns to make garlic chips. Pro Tip! The oil left in the pan will be used as garlic oil.
   🕒 09:11
9. Using the remaining garlic oil, start searing the pork, standing it on its fatty side. Pro Tip! Crisping up the fat makes it delicious even for those who usually dislike it.
   🕒 11:42
10. Once the fat is crispy, lay the meat flat and sear each side for about 1 1/2 minutes over medium heat until golden brown. Pro Tip! Cook gently over medium heat to prevent the flour from burning. The glove-shaped cuts help the meat cook faster.
    🕒 12:54
11. After searing each side for about 3 minutes, remove the meat and let it cook through with residual heat. Pro Tip! Finishing with residual heat prevents the meat from becoming tough.
    🕒 13:43
12. Wipe off any excess oil remaining in the pan with a paper towel. Pro Tip! Removing excess fat makes the dish healthier.
    🕒 14:48
13. Add 2/3 tsp sugar, 1 1/2 tbsp soy sauce, 1 1/2 tbsp Mirin (Sweet Rice Wine), 1 1/2 tbsp sake, 2/3 tbsp oyster sauce, 6 shakes MSG, 5g butter, and 1 pinch curry powder to the pan, and heat while mixing. Pro Tip! Curry powder is a secret ingredient. Be careful not to add too much, or it will taste like curry. It helps soften the meat's aroma and enhances the sauce's umami.
    🕒 14:58
14. Return the pork to the prepared sauce and coat thoroughly.
    🕒 16:10
15. Arrange 250g shredded cabbage on a plate, then top with the sauce-coated Tonkatsu.
    🕒 16:17
16. Drizzle plenty of the remaining sauce from the pan over the Tonkatsu and scatter the prepared garlic chips.
    🕒 16:59
17. Serve 200g warm cooked rice in a bowl, top with shredded nori to taste, scallions to taste, and toasted sesame seeds to taste to create the special rice for Tonkatsu.
    🕒 17:42
18. Cut the Tonkatsu along the scored lines and enjoy with the rice.
    🕒 18:46