Pork Katsu With Pickled Cucumbers And Shiso Recipes

PORK KATSU WITH PICKLED CUCUMBERS AND SHISO

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.

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Cut a large slit through the side of the pork chops.
• Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
• Repeat with the remaining pork chops.
• Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
• Repeat with the other pork chops.
• Heat oil over medium-high heat until about 360°F (185˚C).
• Fry the pork chops one at a time until golden brown, then drain on a paper towel.
• Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
• Lower the heat and simmer for about 10 minutes.
• Add the curry paste, then stir until dissolved.
• Cook for another 10 minutes on low heat, then set aside.
• Slice the pork cutlets into ½-inch (1-cm) slices.
• To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
• Enjoy!

TAIWANESE GROUND PORK AND PICKLED CUCUMBERS

Steps:

• Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
• Mix ground pork with brine from cucumbers together in a bowl.
• Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
• Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
• Top pork mixture with sesame oil and green onions.

PORK KATSU WITH QUICK CARROT PICKLES

Steps:

• Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
• Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.
• Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).
• Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.

PORK TONKATSU WITH SHISO

Steps:

• Tonkatsu Sauce:
• Mix ketchup and Worcestershire sauce in a small bowl.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill.
• Pork:
• Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
• Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
• Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.