About
Known as the soul food of Yokkaichi City in Mie Prefecture, Yokkaichi Ton-teki is a hearty dish of thick-cut pork loin seared and coated in a rich, dark sauce. The name comes from “ton” (pork) + “teki” (steak). To make it easier to eat, deep cuts are made in the pork so the steak resembles a baseball glove—hence the nickname “glove-yaki.” The dish originated shortly after WWII at a Chinese restaurant called Rairaiken in Yokkaichi. For decades it remained a local specialty, but in the 2000s the Yokkaichi Ton-teki Association began promoting it nationwide. Appearances at the B-1 Grand Prix food festival and media coverage spread its popularity to Nagoya, Tokyo, and beyond. In 2022, it was officially recognized as part of Japan’s “Food of the Future, 100-Year Heritage.”
Ton-teki has four defining traits:
・Thick-cut pork loin
・A rich, dark, Worcestershire-based sauce
・Garlic on the side
・A generous serving of shredded cabbage
The savory, garlicky, and bold pork steak is perfectly balanced when eaten with cabbage, and pairs beautifully with rice. Locals have long called it an energy-boosting meal.
This recipe is a family-friendly version, served with a simple stir-fry of cabbage and onions sautéed in butter. It’s topped with juicy pork in sweet-savory sauce and finished with crisp garlic chips. With this single plate, you don’t need any extra side dishes—just rice and soup for a complete, satisfying meal.
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz pork loin chops
- 1 /4 cabbage, shredded
- 1 /2 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tsp. Japanese mayonnaise
- 1 tbsp. butter
- 1 tbsp. neutral oil
- Salt and black pepper, to taste
- 1 tbsp. all-purpose flour
- A2 tbsp. Worcestershire sauce
- A1 tbsp. mirin
- A1/2 tbsp. soy sauce
- A1 tsp. sugar
- A1/2 tsp. oyster sauce
INSTRUCTIONS
- 1
Shred the cabbage, slice the onion and garlic. In a small bowl, mix together A ingredients (Worcestershire, mirin, soy sauce, sugar, and oyster sauce).
- 2
Place the pork chops between 2 sheets of plastic wrap and pound lightly with a rolling pin to tenderize. Cut into bite-size pieces and rub with the mayonnaise.
- 3
Vegetable stir-fry: Heat the butter in a skillet over medium heat. Add the onion and cook until tender. Add the cabbage, season with salt and pepper, and cook until it begins to soften.Transfer to a plate.
- 4
Garlic chips: Clean the skillet, add the oil, and cook the garlic slices over low heat until golden. Remove and set aside.
- 5
Pork steak: Dredge the pork lightly in flour and place in the same skillet (do not wipe out the oil).Cook over medium heat until browned on both sides, then reduce to low and cook for 1 more minute. Wipe out excess oil with a paper towel, then pour in the sauce mix. Toss gently over low heat until the pork is coated.
- 6
Serve the pork on top of the cabbage stir-fry and finish with garlic chips.
RecipeID
335
Tips & Notes
・Pork loin chops can be swapped for thinly sliced pork belly or pork loin slices.
・Pre-shredded cabbage works fine for the vegetable stir-fry.
・Dust the pork with flour just before cooking to keep it from clumping.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.