Fried Pork Katsu Bowls
with Sesame Vinaigrette, Slaw & Smashed Cucumbers
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
Japanese chefs really know how to fry things. Take a cue from them tonight with this crispy, crunchy serving of tender pork chops, breaded in a brilliant combination of mayonnaise and panko. You’ll pan-fry them quickly and serve the golden results over garlicky sushi-style jasmine rice. To complete the picture, you’ll throw together two stunning salads in no time at all: a very satisfying wafu-dressed cabbage slaw and tangy smashed cucumbers.
We will send you:
- 300g Pork chops
- 100g Shredded green cabbage
- 1 Garlic clove
- 1 Scallion
- 2 Cucumbers
- 157g Jasmine rice
- 38g Panko
- 30ml Rice vinegar
- 30ml Mayonnaise
- 60ml Wafu sauce
- 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame seeds, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper
Total Fat
41 g
Saturated Fat
6 g
Sodium
1520 mg
Total Carb
95 g
Sugars
13 g
Protein
43 g
Fibre
3 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add ⅓ of the rice vinegar and fluff the cooked rice with a fork and set aside in a warm spot.
Prepare the pork
While the rice cooks, in a medium bowl, combine the mayonnaise and ½ tbsp water (double for 4 portions); season with S&P. In a second medium bowl, combine the panko with ⅓ of the spice blend and S&P. Pat the pork chops dry with a paper towel. Working one piece at a time, thoroughly coat the pork in the mayonnaise (letting the excess drip off), then the seasoned panko (pressing to adhere).
Cook the pork
In a large pan, heat a thin layer of oil on medium. Add the breaded pork chops* to the pan and fry, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate lined with paper towel.
Mise en place
While the pork cooks, halve the cucumbers lengthwise; using the side of your knife, gently press down the cucumber halves until slightly flattened. Cut the smashed cucumbers into large chunks. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green tops.
Make the slaw & the salad
In a medium bowl, combine up to ½ the white bottom of the scallion (to taste), remaining vinegar, as much of the remaining garlic as you’d like (omit for a milder flavour) and 1 tbsp oil (double for 4 portions); season with the remaining spice blend. Add the cucumbers and toss to combine. In a second medium bowl, combine the cabbage, ½ the wafu sauce and as much of the remaining white bottom of the scallion as you’d like; season with S&P to taste.
Plate your dish
Divide the finished rice between your bowls. Top with the finished pork katsu, a spoonful of the smashed cucumber salad and a spoonful of the slaw. Drizzle the remaining wafu sauce over the pork. Garnish the dish with as many of the green tops of the scallion as you’d like. Serve any remaining slaw and smashed cucumber salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
