Katsusama Pork Loin at Masuya Japanese Seafood Restaurant in Sydney, NSW

deep fried tonkatsu pork loin (kurobuta) in an egg onion sauce. love how the batter soaks up the sweet soy. while some may be put off by the sogginess, i thought it worked well with this dish. the pork itself was not at all tough and incredibly flavourful - it is, after all, characteristic of black pig to be able to retain a favourable texture even after undergoing harsh cooking conditions thanks to the heavy marbling in its meat.