Port Tonkatsu with Yuzu Cherry Salsa and Mizuna

Updated at: Sun, 14 Jan 2024 18:22:42 GMT

Step 1

Roughly chop cherries, discarding pits. Halve jalapeno lengthwise and discard seeds. Mince half of jalapeño, discarding remainder. Mince garlic. Rinse mizuna.

Step 2

In a small bowl, combine half of garlic, half of yuzu, and half of grapes oil. Add cherries and jalapeño and stir to combine. Taste and add salt and pepper as needed. Set aside.

Step 3

In a large shallow bowl, combine flour, salt and pepper. In a second bowl, whisk together egg white with mustard powder. In a third bowl, add panic bread crumbs. Season pork on both sides with sale and pepper. Dip in the 3 bowls.

Step 4

Heat 1 tbsp vegetable oil in a large pan over medium heat. Add pork and cook until browned on outside, 3-4 minutes per side. Remove from pan and transfer to a paper towel-lines plate to drain.

Step 5

In a large bowl, combine remaining garlic, remaining yuzu, remaining grapes oil and soy sauce. Taste and add salt and pepper as needed. Add mizuna and toss to coat.

Step 6

Divide pork and salad evenly. Spoon yuzu cherry salsa over pork and serve.

0 liked

0 disliked