PORK TONKATSU WITH SHISO AND SAVOY

Pork Tonkatsu with Shiso and Savoy image

Provided by @MakeItYours

Number Of Ingredients 24

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.