This recipe brings pork to a whole new level.
It is a little labor intensive, but the end result is so worth the effort.
Pork Katsu with Pickled Cucumbers and Shiso
1/2 pound small Kirby cucumbers sliced into 1/4 inch thick rounds
1 teaspoon coarse kosher salt
1 1/4 teaspoons sugar
8 thin boneless pork medallions
2 eggs, lightly beaten
2 tablespoons Worcestershire
1 tablespoon tomato paste
2 cups panko crumbs
1/2 cup flour
Peanut or vegetable oil for frying
2 tablespoons sliced scallions
2 teaspoons rice wine vinegar
1 tablespoon minced shiso or basil (we couldn't find shiso in our supermarket but the basil worked fine)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1. Toss the cucumbers with 1 teaspoon sale and 3/4 teaspoon sugar
2. Place each piece of pork between sheets of waxed paper and pound meat to 1/8 inch thickness
3. Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
4. Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (tap off the excess), then dredge in panko crumbs.
5. Heat a large saute pan, pour in 1/8 inch of oil. Working in batches put cutlets in the skillet. Immediately shake and tile the pan so that the oil rolls over the pork in waves. Shake the pan occasionally until cutlets are golden on the bottom, about 3 minutes. Flip cutlets and shake pan again. Cook 2 to 3 minutes longer. Put pork on a paper towel-lined platter to drain.
6. 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.
As a side dish, my 14 year old son made homemade fried rice.
My husband made a wasabi sauce as a dipping sauce for the pork.
I hope you will try this recipe. It's really amazing.
Have a great day!