I love pork chops. I especially love it on the bone but i dont mind boneless cuts of it. When i decided to make this recipe it didnt really come with a side dish so i had to come up with one. The cutlets call for ginger and i was thinking of making a rice with the cutlets but i didnt know what i wanted to add to it. So i sat and thought about what fruit goes best with ginger; oranges immediately popped into my mind.
Citrus runs through alot of asian cooking so orange it was.
For the rice i just used jasmine rice, cooked it typically; water, oil and salt. To that i added about 6 whole big strips of orange peel (without the pith), i then added about a tablespoon of grated fresh ginger. When you can smell the ginger, you have put the right amount. Cook it like you would plain white rice (let boil uncovered until water has evaporated and cover once it has become dry; lower heat and cook till done).
I got this recipe from my Food Network Magazine. It popped out at me because like i said in the SUSHI entry, i love pork katsu and this is a close copy of it.
Ingredients:
- 1 pound thin-cut boneless pork chops or cutlets, trimmed
- Kosher salt
- 2 tablespoons Chinese rice wine, sake or sherry
- 1 1/2 teaspoons finely grated peeled ginger
- 1/2 to 1 teaspoon sugar
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons red pepper flakes
- 3 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 3/4 cup cornstarch
- Peanut oil, for frying
- 1/4 cup tonkatsu sauce
- *(a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)
Preparation:
Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with the panko. Heat 1/4 inch of peanut oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the sauce.
First off, i would advise; although it might be dependent on the quality of your frying pan, that you heat the oil more on medium heat as appose to high because the breadcrumbs get dark and can burn fairly quickly on high heat.
Second, i made the sauce because i couldnt find it at a regular supermarket, im sure i couldve found it in a market in flushing but this was my only option and it came out pretty good. However it came out a little wetter than i expected. Hold back on a little worcestershire and only try a 1/2 a tablespoon of water.
Last, this dish came out pretty damn good. I loved the breading and the sauce really went well with the pork. My rice recipe came out pretty good too, Bobby thought i got the recipe somewhere but i didnt!
My mom, Bobby, his mom and little sister all liked it a lot. It was Bobby's new favorite so far.
Tomorrows dinner will be something from the middle east. What could it be? What could it be?...
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