Pork Katsu Food

TONKATSU JAPANESE FRIED PORK

Steps:

• Gather the ingredients.
• Cut the edge of the pork chops in several places. Season with salt and pepper.
• Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
• Coat each pork chop generously with flour, shaking any excess off.
• Dip pork into beaten egg.
• Coat pork with panko breadcrumbs and set aside on a platter.
• In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
• Deep-fry breaded pork for 5 to 6 minutes.
• Turn pork over and fry about 5 more minutes or until cooked through and browned.
• Remove pork from oil and drain on paper towels.
• While pork is resting, finely shred green cabbage and soak in ice-cold water.
• Drain shredded cabbage well.
• Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

PORK KATSU SANDWICH

Steps:

• Pork:
• Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces.
• Whisk koji, salt, and 1 cup water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8-24 hours.
• Assembly:
• Drain pork (no need to rinse off koji if it sticks); set aside. Place cabbage in a medium bowl. Finely grate lemon zest over; slice lemons in half and squeeze in the juice. Season cabbage with salt. Using your hands, toss and squeeze cabbage until slightly wilted, about 5 minutes. Chill until ready to use.
• Place eggs, panko, and flour in 3 separate shallow bowls. Whisk 2 Tbsp. water into eggs. Line a rimmed baking sheet with paper towels and set a wire rack inside; place near stovetop. Working with 1 piece of reserved pork at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Transfer to another rimmed baking sheet or a platter.
• Pour oil into a medium heavy pot to come 2" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°-365°F. Carefully lower a piece of pork vertically into skillet, letting it slide away from you into oil until it eventually lies flat. Cook, using tongs to keep meat submerged in oil, until golden brown underneath, about 1 minute. Using tongs, carefully turn over and cook until golden brown on the other side, about 1 minute. Transfer to prepared baking sheet; immediately season with salt. Repeat with remaining pieces of pork.
• Drizzle tonkatsu sauce over cutlets. Spread mustard on 1 side of half of bread slices; top with cabbage mixture, then cutlet, sauce side up. Close sandwiches and slice each into thirds.

KATSU SANDO

Steps:

• Place the flour in a shallow bowl. Whisk the egg with a small splash of water in another shallow bowl. Place the panko in a deep dish.
• Lightly pound each cutlet with a meat mallet, then generously season on both sides with salt and pepper.
• Dredge a cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing so the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets.
• Heat 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still pink in the middle, 1 to 2 minutes more. Transfer to a paper towel-lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining 2 cutlets.
• Lay the bread on a cutting board in 2 rows of 4 slices. Spread each slice with butter. Squeeze about 1 tablespoon of the tonkatsu sauce over the 4 slices on the bottom row. Top each with some cabbage, then top with a fried pork cutlet. Squeeze about 1 more tablespoon of the tonkatsu sauce over each cutlet. Top each sandwich with the remaining bread.
• Set a flat platter or tray on top of the sandwiches on the cutting board, then lightly weigh it down with soup cans or similarly heavy items for about 5 minutes. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.

CHICKEN KATSU

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

KATSU-DON (PORK CUTLET DONBURI)

Steps:

• Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
• Trim off fat from the pork and pound it to make it thin.
• Sprinkle with salt and pepper.
• Dust first with flour, then dip into the beaten egg, then the panko crumbs.
• Fry in the oil until light brown--about 4 minutes/side.
• Drain on paper towels and then cut into 1" strips.
• Mix the broth ingredients together in a bowl.
• Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
• Add the slices of 1 pork cutlet and cook one minute.
• When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
• Add 2 Tbsp. green peas and cook 30 seconds more.
• Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
• Repeat this for the remaining servings.

TONKATSU (JAPANESE PORK CUTLET)

Steps:

• Gather all the ingredients. For Tonkatsu, I highly recommend getting fresh panko (we call it nama panko) from a Japanese grocery store. If you can't get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western "panko breadcrumbs" are a bit different from authentic Japanese panko.

JAPANESE PORK KATSU

Steps:

• Make the dipping sauce:.
• Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
• Prep the pork:.
• Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
• Panfry the pork:.
• Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
• Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
• Serve with the dipping sauce and rice.

EASY OVEN BAKED PORK TONKATSU

Steps:

• Heat the oven to 275°F. While the oven is heating, toast the panko. Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on the oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
• Season both sides of the chop, then dust with flour, shaking of the excess.
• Dip into the lightly beaten egg, then into the panko, pressing to make sure that it is completely coated. Place on a lightly oiled wire rack on a foil lined baking sheet.
• Bake until the internal temperature reaches 120°F, about 30-45 minutes depending on the thickness of your pork chop. The pork chop pictured was 1.5 inches thick and took 40 minutes. Turn the heat up to 450°F and continue to cook until the internal temperature reaches 135, about 5 minutes.
• Slice and serve with fluffy white rice, shredded cabbage, tonkatsu sauce, and Japanese mustard.

TONKATSU PORK RECIPE

Steps:

• Preheat the oven to 200c/400f.
• Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs in a third bowl.
• Coat one of the pork steaks in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on a plate and repeat with the other pork steaks.
• Heat the oil in a large frying pan and fry the pork steaks on a medium heat for 2-4 minutes on each side until golden brown.
• Then place on a baking tray and finish off in the oven for 7-10 minutes until the pork is no longer pink in the middle.
• Whilst the pork is cooking, place all of the tonkatsu sauce ingredients in a small pan, mix and bring to the boil.
• Turn down the heat and simmer for 5 minutes, then turn off the heat (the sauce is nice served warm but not hot).
• When the pork steaks are ready, take out of the oven and slice into strips.
• Place on top of four bowls of rice. Serve with sliced raw cabbage, and drizzle with the tonkatsu sauce. Sprinkle chopped spring onions on top and serve with the rest of the tonkatsu sauce.

KATSU PORK WITH STICKY RICE

Steps:

• To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
• Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
• While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
• Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
• Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

PORK TONKATSU

Steps:

• Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
• Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
• Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
• Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

TONKATSU (JAPANESE FRIED PORK CUTLET)

Steps:

• If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1"). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
• Sprinkle with salt and pepper on both sides of meat.
• Coat the meat with flour, egg, then breadcrumbs.
• Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
• Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
• Cut each tonkatsu into 2cm (¾") wide strips.
• If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
• Serve with shredded cabbage and Bulldog tonkatsu sauce.

TONKATSU PORK

Steps:

• Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
• Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
• In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C - if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
• While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with the sauce.

PORK KATSU RECIPE

Steps:

• Heat oil in large deep skillet on medium heat to 375°F.
• Meanwhile, place flour in pie plate. Beat eggs in separate pie plate until blended. Combine bread crumbs and coating mix in third pie plate.
• Dip 1 chop into flour, turning to evenly coat both sides of chop with flour; gently shake chop to remove excess flour. Dip chop in eggs, then coating mixture, turning to evenly coat both sides of chop with eggs before coating with bread crumb mixture. Repeat with remaining chops.
• Add chops, 1 at a time, to hot oil in skillet; cook 2 to 3 min. or until chops are done and golden brown, turning once. Drain on paper towels.
• Mix barbecue sauce and hoisin sauce until blended. Serve with the chops.

PORK KATSU CURRY

Steps:

• Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
• Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
• a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
• Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
• Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
• Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.

PORK KATSU SANDO WITH HEARTY WINTER GREENS

Steps:

• For the katsu: Pound the pork loins out with a meat mallet or rolling pin between 2 pieces of plastic wrap to about 1/2-inch-thick and roughly the size of a piece of sandwich bread. Salt and pepper both sides.
• Set up a breading station: Place the flour and some salt in one shallow dish, eggs with a dash of water and a pinch of salt in the second dish and panko in the third dish. Working with one piece of pork at a time, coat the pork in the flour and shake off the excess. Dip in the egg and drain the excess, then dredge in the panko. (Make sure the panko coats all sides.) Transfer to a plate.
• Season the mayo: Whisk together the mayo, vinegar, gochujang, sugar and wasabi in a small bowl until smooth; set aside.
• Fry: In a 12-inch skillet, heat the canola oil over medium-high heat to 325 degrees F. Place the pork in the oil in batches and fry, flipping halfway through, until both sides are golden, 3 to 4 minutes per side. Adjust the heat as necessary. Drain on paper towels and season with salt.
• Assemble: Spread the mayo on the bread. Place the pork on one piece of bread and top with another. Trim the edges to create a square, crustless sandwich. The meat should be fully exposed on the edges, so that you can see the interior. Cut the square in half on the bias. Repeat to make another. Serve the sandos with the salad.
• For the salad: Whisk together the oil, vinegar and mustard in a small bowl. Season with salt and pepper. Toss the endive, frisee and mustard greens in a large bowl and add the vinaigrette; toss.

TONKATSU PORK

Steps:

• For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency.
• Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use
• For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper.
• Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating.
• Heat up a non-stick frying pan and pour the oil in for frying.
• Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat.
• Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.

PORK KATSU RICE BOWL

Steps:

• In a small bowl, pour 1/4 c mirin over the onion & let marinade.
• In a shallow bowl, lightly beat the eggs with 1 tsp soy sauce.
• Place the flour in another shallow bowl.
• Place the panko in another separate bowl.
• Coat the pork with the flour, shaking off any excess.
• Dip the pork slices in the egg mixture, letting the excess drop off, then coat with the panko.
• In a large skillet heat the oil over mid-high heat until rippling.
• Add the pork and fry, turning once until golden and crisp about 5 minutes on each side.
• Transfer to paper towels and drain.
• In a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce.
• Add 1 tsp water to thin if desired.
• Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce, and pickled onion.

PORK KATSU SANDO

Steps:

• Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
• Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
• Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.