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Pork Katsu Poutine with Red Cabbage Slaw

Cheese Curds & Wafu Drizzle

Cooking time

35 minutes




820 /serving

As poutine put Quebec on the world’s comfort food map by becoming an international phenom, the dish made fans and friends wherever it went. It finds an easy ally in tonkatsu, a Japanese casual classic of breaded pork (boneless chops, of course) oven-crisped to golden. Welcome these two into your home with family-friendly flair, by baking the fries, creating a demi-glace sauce pumped with Asian flavourings and honouring the works with cheese curds.

We will send you:

  • 600g Pork chops
  • 1100g Potatoes
  • 200g Shredded red cabbage
  • 2 Scallions
  • 45ml Rice vinegar
  • 56g Panko
  • 12g Beef demi-glace
  • 60ml Stir-fry sauce
  • 90ml Wafu sauce
  • 100g Cheese curds
  • 60g Smokin’ Sweetness spices (sugar, paprika, salt, onion, cumin, coriander, mustard, garlic, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour, brown sugar)

Contains: Eggs, Milk, Mustard, Sesame, Oysters, Soy, Wheat

You will need:

Small pot
2 Sheet pans
Salt & pepper
1 Egg
Parchment paper
Total Fat
31 g
Saturated Fat
9 g
1960 mg
Total Carbs
83 g
15 g
50 g
6 g
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Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss the fries with a generous drizzle of oil and S&P. Arrange in a single, even layer and roast, stirring halfway through, 25 to 30 minutes, until lightly browned and tender when pierced with a fork.
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Prepare the pork katsu
While the fries roast, drizzle a second lined sheet pan with oil. Pat the pork chops dry with paper towel. On a plate, combine the pork chops and ⅓ of the spice blend. In a shallow bowl, add the panko; season with S&P. In a second shallow bowl, whisk 1 egg until smooth; season with S&P. Working one piece at a time, coat the seasoned pork chops in the egg mixture (letting the excess drip off), then in the panko mixture (pressing to adhere). Add the coated pork chops to the sheet pan as you go.
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Roast the pork katsu
While the fries continue to roast, top the coated pork chops* with a drizzle of oil. Transfer to the oven and roast, without flipping, 14 to 18 minutes, until golden brown and cooked through. Transfer the pork katsu to a cutting board and thinly slice crosswise.
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Prepare the slaw
While the pork chops and fries roast, trim and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the cabbage, white bottoms of the scallions, ¾ of the rice vinegar, ½ the green tops of the scallions and a drizzle of oil; season with S&P to taste.
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Make the sauce
While the pork chops and fries continue to roast, in a small pot, combine the demi-glace, stir-fry sauce, remaining rice vinegar, remaining spice blend and 1 ½ cups water; whisk until smooth. Heat the pot on medium and cook, whisking frequently, 3 to 4 minutes, until the sauce has thickened. Reduce the heat to low, and keep warm, whisking occasionally, until ready to serve.
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Plate your dish
Roughly chop the cheese curds (or tear with your hands into bite-size pieces). Divide the fries between your bowls. Top with the cheese curds, sauce and pork katsu. Garnish with as much slaw and remaining green tops of the scallions as you’d like. Finish with a drizzle of wafu sauce. Serve any remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.