Pork Katsu With Pickled Cucumbers And Shiso Recipes

Steps:

• For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup.
• For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage.
• For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper.
• Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining.
• Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain.
• Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside.

Steps:

• Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
• Place each piece of pork between sheets of waxed paper. Pound meat to 1/8 inch thickness
• Place eggs in a large shallow bowl. whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls
• Season cutlets with salt and pepper. Dip each cutlet in the flour, tap off excess, dip in egg mixture, then dredge in panko crumbs
• Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt so the oil rolls over the pork in waves. This will give it a lighter, crisper crust. Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper towel lined platter to drain.