"Top Tonkatsu"
A classic deep-fried pork chop hits next level with spiced sesame panko and umami egg wash. To add a starch, prepare white rice to package directions for 4 servings while working on the chops.
Featured Cocktail: The Green Tyger
Serves: 4
Ingredients:
Sauce:
½ cup ketchup
2 T soy sauce
2 T Worcestershire sauce
2 T Mirin
1 T yellow mustard
1 T sugar, I use superfine
1 t granulated garlic
½ t ground allspice
Egg wash:
2 large eggs
2 t Worcestershire sauce
2 t sundried tomato paste or tomato paste
1 t toasted sesame oil
1 cup AP flour
Breading:
1 ½ cups panko
1 t EACH: granulated garlic and granulated onio
OPTIONAL for spicy coating: 1 t Japanese chili powder or ground cayenne
3 T togarashi 7 spice or toasted sesame seeds and/or black sesame seeds
4 pork loin chops 6 ounces each, pound evenly with a mallet to tenderize leaving loin chops about ½ inch thick
About 1 pound or a small white cabbage
2 tomatoes
Optional toppings for chops: shredded shiso leaf and finely chopped scallion or chive
Directions:
Combine all ingredients for sauce in small bowl.
Whisk up all ingredients for egg wash in shallow dish. Add flour to another shallow dish and panko and its seasonings to a third.
Preheat oil over medium heat. Line a baking sheet with parchment or foil and a wire rack.
Quarter, core and thinly shred or slice the cabbage and core tomatoes, cut into wedges, season with salt.
Coat 4 chops in flour, egg then panko. Fry 3 minutes or so, turn and fry 1 minute more remove to rack and let stand 5 minutes, raise heat a bit. This allows the pork to gently cook through while remaining juicy and tender.
Set plates with cabbage and tomato wedges.
Fry the chops again about 1 minute on each side to further brown and to achieve extra crispy crust. Plate the pork next to large mound of shredded cabbage and tomatoes and top the chops with sauce.
The Green Tyger:
Plymouth Gin, Thai Basil, Pink Peppercorn, AquaFaba, Lemon, Simple Syrup, shaken and served up in chilled cocktail coupe