Fried Pork Katsu Bowls
with Wafu Sauce, Slaw & Smashed Cucumbers
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
Japanese chefs really know how to fry things. Take a cue from them with this crispy, crunchy serving of boneless pork chops, breaded in a snappy combo 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:
- 2 Pork chops
- 150g Shredded green cabbage
- 1 Garlic clove
- 1 Scallion
- 2 Cucumbers
- 160g Jasmine rice
- 40g Panko
- 30ml Rice vinegar
- 30ml Mayonnaise
- 60ml Wafu sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
6 g
Sodium
1530 mg
Total Carb
97 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. Sauté ½ the garlic, 30 sec. to 1 min., 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 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ⅓ of the vinegar. Fluff and keep warm.
Prepare the pork
Meanwhile, in a medium bowl, combine the mayo, ½ tbsp water (double for 4 portions) and S&P. In a second medium bowl, combine the panko, ⅓ of the spices and S&P. Pat the pork dry with paper towel. Working one at a time, coat the pork in the mayo (letting any excess drip off), then in the panko (pressing to adhere).
Cook the pork
In a large pan, heat a thin layer of oil on medium. Cook the pork*, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a paper towel-lined plate.
Mise en place
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Thinly slice the scallion, separating the white bottom and green top.
Make the smashed cucumber salad & slaw
In a small bowl, combine up to ½ the white bottom of the scallion, the remaining vinegar and spices, remaining garlic (omit for a milder flavour) and 1 tbsp oil (double for 4 portions). Add the cucumbers; toss well. In a third medium bowl, combine the cabbage, ½ the wafu sauce, the remaining white bottom of the scallion and S&P.
Plate your dish
Divide the rice between your bowls. Top with the pork (slice beforehand if desired), smashed cucumber salad and slaw. Drizzle with the remaining wafu sauce. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
