HOUSE OF ASIA
See the recipe
Tonkatsu pork chop with cabbage salad
Pork chop – a traditional Polish dinner with an Asian twist – is an interesting alternative to a popular dish known to every Pole.
Ingredients
- 300 g boneless pork loin (2 cutlets)
- 30 ml teriyaki sauce
- 50 ml oil; for frying
- 1 egg, beaten on a plate
- 50 g panko breadcrumbs
- 20 g wheat flour
- nori leaves; cut into long strips with scissors, for decoration
- chili pepper, sliced at an angle, for garnish
Meat sauce
- 2 teaspoons of black rice vinegar
- 2 teaspoons of chili sauce with garlic
- 1 teaspoon light soy sauce
- 1 teaspoon teriyaki sauce
Cabbage salad
¼ head of white cabbage;
shredded
Dressing room
20 ml rice vinegar
60 ml of water
1 teaspoon coconut sugar
pinch of salt
A method of preparing
- Place the cutlets in a bowl and pour the teriyaki sauce over them. Marinate for 30 minutes.
- Meanwhile, prepare the salad.
- Mix the dressing ingredients in a bowl until completely dissolved.
- Pour over the cabbage and set aside for 30 minutes to allow the flavors to blend.
- Mix the ingredients for the meat sauce together and set aside to allow the flavors to meld.
- Wrap portions of cabbage in nori strips, place on a plate and garnish with chili pepper.
- Coat the cutlets successively in flour, egg and panko breadcrumbs.
- Heat oil in a pan and fry the meat until golden brown. Remove the meat from the pan and place on a paper towel to drain excess fat.
- Cut the cutlets into 2 cm thick strips and place on a plate.
- Serve everything with the previously prepared sauce.
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