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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
½ tasse(s)
Chapelure panko
(Contient: Blé)
4 cs
Sauce BBQ
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Soya, Sulfites, Blé, Oeuf)
2 pièce(s)
Mini concombres
¾ tasse(s)
Riz au jasmin
113 g
Edamames
1 cs
Vinaigre de riz assaisonné
(Contient: Sulfites)
2 cs
Sauce teriyaki
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2 cs
Huile*
¼ cc
Sucre*
Ustensiles
Instructions
Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut the cucumbers in half lengthwise, then slice into 1/4-inch half moons. Pat the pork tenderloin dry with paper towels. Carefully slice into 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 2 pieces for 2 ppl; 4 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 2 tbsp oil (dbl for 4 ppl), then the pork to the same pan. 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.)
While pork cooks, whisk together the sesame oil, rice vinegar and 1/4 tsp sugar (dbl 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. Set aside.
Fluff the rice with a fork. Season with salt and stir in the edamame. Divide the rice between plates. Top with pork tonkatsu. Drizzle over BBQ sauce. Serve with the cucumber salad on the side.
