Best Pork Katsu With Pickled Cucumbers And Shiso Recipes

PORK TONKATSU WITH SHISO AND SAVOY

Pork Tonkatsu with Shiso and Savoy image

This is not your everyday pork cutlet. It's the thin and crispy fried pork you know, but with a shiso and savoy cabbage slaw and topped with a sweet and tangy sauce. You'll never look at your cutlets the same way again!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 teaspoon dry mustard, Coleman's or Japanese
1 teaspoon granulated garlic
About 3 tablespoons Worcestershire sauce, Lea and Perrins preferred brand
About 1 tablespoon of shoyu or soy sauce
1 tablespoon honey or mirin, eyeball it
1 cup ketchup
1 teaspoon dry mustard
1 inch ginger root, grated
1 large clove garlic, grated
About 1 teaspoon shoyu or soy sauce
1 teaspoon honey or sugar
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 small head savoy cabbage
A stack of shiso or basil leaves, 15 to 20
2 to 3 radishes
Four 4 to 6-ounce boneless, center-cut pork loin chops
Salt and pepper
3/4 cup AP flour
2 large eggs
1 1/2 cups panko
1 tablespoon black and toasted sesame seeds, plus more to garnish, optional
Peanut or safflower oil, neutral oil, for frying
A handful of chives, finely chopped, to serve

Steps:

For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup.
For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage.
For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper.
Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining.
Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain.
Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside.

PORK KATSU WITH PICKLED CUCUMBERS AND SHISO

Pork Katsu With Pickled Cucumbers and Shiso image

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
1 teaspoon coarse kosher salt, more for seasoning
1 1/4 teaspoons sugar
8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds)
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 cups panko crumbs
1/2 cup flour
Black pepper
Peanut or vegetable oil, for frying
2 tablespoons sliced scallions
2 teaspoons rice wine vinegar
1 tablespoon minced shiso or basil
1 teaspoon soy sauce
1 teaspoon toasted Asian sesame oil

Steps:

Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.
Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Sugar 5 grams, TransFat 0 grams