Pork Katsu with Jasmine Rice
TOTAL TIME44 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeThis Pork Katsu pairs crispy, pan-fried Smithfield pork with fluffy jasmine rice for a dish that’s both comforting and full of flavor. Inspired by Japanese cuisine and easy to enjoy at home, it’s a simple way to bring something special to your dinner table.
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Ingredients
Gather Ingredients from the list below 1/4 cup Vegetable oil 1/2 cup All-purpose flour 1/2 tsp. Salt 1/4 tsp. Ground black pepper 2 Large eggs 1 1/2 cups Panko breadcrumbs 2 Green onion, chopped 1 cup Jasmine rice, uncooked 1 cup Tonkatsu sauce
Gather Ingredients from the list below
Directions
1.
Preheat the oven to 150°F.
2.
Place the pork loin on a cutting board, trim off any fat or silver skin with a small, sharp knife, and cut it into four equal-sized pieces.
3.
Pound each piece with a meat mallet until it is about 1/4 inch thick.
4.
In one shallow bowl, mix the flour, salt, and pepper. Place panko breadcrumbs in a second bowl, and lightly beat the eggs in a third bowl.
5.
Dip each piece of pork into the flour mixture, shaking off any excess, then into the beaten eggs, and finally into the panko breadcrumbs. Place the coated pork on a small baking sheet.
6.
Heat oil in a large, heavy skillet over medium-high heat. Once hot, add enough pork to the pan without overcrowding and cook until golden brown, about 5–7 minutes per side.
7.
Drain the cooked pork on a paper towel and transfer it to a clean baking sheet. Place it in the oven to keep warm while you cook the remaining pieces.
8.
Once all the pork is cooked, remove it from the oven and slice it into bite-sized strips.
9.
Prepare jasmine rice according to packaging instructions.
10.
Serve the pork over a bed of jasmine rice, topped with green onions and a side of Tonkatsu sauce for dipping.
