Crispy Pork Tonkatsu
with Cucumber Salad and Edamame Rice
Tonight we are headed to Japan for a crispy panko-crusted pork cutlet drizzled with Tonkatsu sauce (you can think of it as a soy-based answer to barbecue sauce). And if that’s not enough, the fluffy edamame rice and cucumber salad sides will convince you to make this Japanese comfort food one of your favourites.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
BBQ Sauce
(Contains Mustard)
66 g
Mini Cucumber
¾ cup
Basmati Rice
113 g
Edamame
(Contains Soy)
1 tbsp
Rice Vinegar
(Contains Sulphites)
¼ cup
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, pat the pork tenderloin dry with paper towels. Carefully slice into the centre of each tenderloin, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up the tenderloin like a book, then cut in half crosswise. (You should have two pieces for 2 ppl or four for 4 ppl) Season with salt and pepper.
Add panko to a shallow dish. Coat pork all over with mayo. Working with one piece of pork at a time, press both sides into panko to coat completely. Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then the pork. Pan-fry, until golden-brown and cooked through, 4-6 min per side.** (NOTE: Don't crowd the pan! Cook in batches for 4 ppl. Wipe the pan clean and add another 1 1/2 tbsp oil before the second batch.)
While pork cooks, cut the cucumbers in half lengthwise, then slice into 1/4-inch half-moons.Whisk together the vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add the cucumbers and season with salt and pepper. Set aside.
Whisk together the teriyaki sauce and BBQ sauce in a small bowl. Fluff the rice with a fork. Season with salt and stir in the edamame. Divide the rice between plates. Top with pork tonkatsu. Spoon the teryiaki-BBQ sauce over the pork. Serve with the cucumber salad on the side.
