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Pork Katsu with Jasmine Rice

alarm
Total Time:
44 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings
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Pork Katsu with Jasmine Rice
alarm
Total Time:
44 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageOriginal Recipe Marinated Fresh Pork Loin Filet
1
Smithfield Original Recipe Boneless Loin Filet
1
1/4 Cup
Vegetable oil
1/4 Cup
1/2 Cup
All-purpose flour
1/2 Cup
1/2 Teaspoon
Salt
1/2 Teaspoon
1/4 Teaspoon
Ground black pepper
1/4 Teaspoon
2
Large eggs
2
1 1/2 Cups
Panko bread crumbs
1 1/2 Cups
2
Green onions, chopped
2
1 Cup
Uncooked Jasmine rice, prepared according to packaging instructions
1 Cup
1 Cup
Tonkatsu sauce
1 Cup

Directions


  1. Preheat oven on to 150F.

  2. Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 4 equal size pieces. Pound each piece with a meat mallet to 1/4-inch thickness

  3. Mix flour, salt, and pepper in a shallow bowl or plate. Place panko crumbs in a second bowl. Lightly beat eggs in a third shallow bowl. Dip the pork, 1 piece at a time, in the seasoned flour mixture, shaking off any excess flour. Then dip each piece into the eggs and finally into the panko. Place the pork on a small baking sheet

  4. Heat oil in a heavy large skillet over medium-high heat. Once skillet is hot, add enough pork to it without overcrowding. Cook until golden brown, about 5-7 minutes per side. Drain any excess oil off with a paper towel, and set aside while remaining pork is cooked. Place cooked pork into a clean baking sheet and set in oven to keep warm

  5. When all the pork has cooked, remove from oven and slice into bite-sized strips. Place over a bed of jasmine rice and top with green onions and a side of Tonkatsu sauce for dipping

For the Love of Meat

Ingredients


1
Smithfield Original Recipe Boneless Loin Filet
1
1/4 Cup
Vegetable oil
1/4 Cup
1/2 Cup
All-purpose flour
1/2 Cup
1/2 Teaspoon
Salt
1/2 Teaspoon
1/4 Teaspoon
Ground black pepper
1/4 Teaspoon
2
Large eggs
2
1 1/2 Cups
Panko bread crumbs
1 1/2 Cups
2
Green onions, chopped
2
1 Cup
Uncooked Jasmine rice, prepared according to packaging instructions
1 Cup
1 Cup
Tonkatsu sauce
1 Cup

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