Hire versus Rosu
You usually have to choose between two cuts. Hire is the fillet, which is lean and tender. Rosu is the loin, which has a strip of fat along the side. If you want maximum flavor and juiciness, go for the Rosu. The crunch is the main event here.
The Shredded Cabbage
A mountain of thinly shredded cabbage is the traditional sidekick. It is not just for show; the raw cabbage helps with digestion and provides a cool, watery contrast to the hot fried meat. Most mall restaurants in Singapore offer free refills of this, so go ahead and pile it on.
Quick answers
- How do I use the sauce?
- You can drizzle it directly on the pork or dip each piece. Many places also give you a small bowl of sesame seeds to grind yourself before adding the sauce for extra aroma.
- Is the meat supposed to be slightly pink?
- In modern tonkatsu specialty shops, a slight pink tint in the center is often a sign of perfect cooking, ensuring the pork remains juicy rather than dry.