Pork Tonkatsu With Shiso And Savoy Food

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.

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Steps:

• Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
• Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
• Heat 3 inches of oil in a large pot to 350 degrees F.
• Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
• Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
• While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
• Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
• Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

TONKATSU

Steps:

• Pour the oil into a 3-quart (3-liter) cast-iron Dutch oven or heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F (175 degrees C). Line a sheet tray with paper towels.
• Trim the fat around the edges of the pork chops if desired. Pound the pork chops with a meat mallet to slightly flatten and rub with the salt and pepper.
• Coat and bread your pork chops. Line up three small shallow bowls: one with the flour, one with the beaten eggs and one with the panko. Take one pork chop and lightly flour it on both sides, patting to remove excess flour. Dip the chop into the egg and then coat it generously with panko. Repeat with the remaining chops.
• You are now ready to start frying. Test the temperature of the oil by dropping a few bread crumbs into the oil. If the crumbs sizzle up instantly but do not burn, the temperature is right for frying. Add two chops to the oil and cook for 3 to 4 minutes, until they are lightly browned on one side. Flip and fry for another 3 to 4 minutes, until lightly browned on the second side. The timing will depend on the thickness of the meat and the temperature of the oil. Test for doneness by taking one chop out of the oil when it is lightly browned on both sides and slice it; it should not be pink inside. Be careful not to overcook the pork-you want your cutlets to be tender and juicy. Drain the chops on the paper towel-lined sheet tray to remove excess oil. Remove any crumbs from the oil with a slotted spoon and fry the remaining two chops.
• Slice the pork crosswise about 3/4 inch (2 centimeters) thick and serve over the shredded cabbage with the lemon wedges, your choice of sauce and a bowl of fresh-cooked rice on the side.
• Bring the dashi to a boil in a small pot over medium-high heat. Add the remaining ingredients and cook until the liquid thickens and reduces by one-third, stirring frequently so it doesn't burn, 5 to 10 minutes. Taste and make adjustments.
• If you like the sauce sweeter, add more ketchup, sugar or some mirin. If you want the savory flavors to come out, add more soy sauce and Worcestershire sauce. The sauce can be refrigerated in an airtight container for up to 1 month. Makes 2/3 cup (156 milliliters).