Name: Pork Tonkatsu with Shiso and Savoy
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 teaspoon dry mustard, Coleman's or Japanese; 1 teaspoon granulated garlic; About 3 tablespoons Worcestershire sauce, Lea and Perrins preferred brand; About 1 tablespoon of shoyu or soy sauce; 1 tablespoon honey or mirin, eyeball it; 1 cup ketchup; 1 teaspoon dry mustard; 1 inch ginger root, grated; 1 large clove garlic, grated; About 1 teaspoon shoyu or soy sauce; 1 teaspoon honey or sugar; 2 tablespoons rice wine vinegar; 1 tablespoon toasted sesame oil; 1 small head savoy cabbage; A stack of shiso or basil leaves, 15 to 20; 2 to 3 radishes; Four 4 to 6-ounce boneless, center-cut pork loin chops; Salt and pepper; 3/4 cup AP flour; 2 large eggs; 1 1/2 cups panko; 1 tablespoon black and toasted sesame seeds, plus more to garnish, optional; Peanut or safflower oil, neutral oil, for frying; A handful of chives, finely chopped, to serve

Directions

Watch how to make this recipe.

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.

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Pork Tonkatsu with Shiso and Savoy

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