The other day I really felt like a pork katsu – you know those delicious Japanese pork snitzels that you can get. Well I thought I could create something with Asian inspired flavours and then apply it to the pork cutlets that I had in the fridge…panko crumb – need I say more?
I’ve been trying to cut down on my carbohydrates at dinner – so I teamed my Asian inspired pork cutlet with some steamed Chinese vegetables and a black bean sauce. This would have gone well with some rice or rice noodles (but I’m thinking of wearing a swim suit at our beach holiday).
This meal – despite what the headline reads – probably can’t be eaten with chopsticks, unless you precut the pork cutlet into manageable pieces (I was just trying to be clever).
ASIAN INSPIRED PORK CUTLET
4 pork cutlets
1 egg
500 grams panko breadcrumbs
100 grams sesame seeds
1 tablespoon dried ginger
1 tablespoon dried garlic
1 bunch of Chinese broccoli
1 bunch of baby bok choy
1 bunch spring onions
1 tablespoon rice wine vinegar
1 tablespoon water
2 tablespoons black bean paste
2 tablespoons of olive oil
Crack the egg into a bowl and whisk. In another bowl, mix together the breadcrumbs, sesame seeds, ginger and garlic. Flatten your pork cutlets a little more so they cook quicker / more evenly and then dip into the egg and then into the crumb mixture.
Heat a medium frying pan, then add the oil. Fry the cutlets for approximately 7 minutes each side or until cooked through and the crumb is golden. Transfer to a oven tray and keep warm.
Into the same pan, add the Chinese broccoli, bok choy, spring onions and water. Allow the greens to steam for a minute or two before removing and finishing off the sauce.
Again into the same pan (you know I hate washing up), add the rice wine vinegar and black bean paste (if you think the sauce is too thick you can add some more water). Simmer for two minutes before assembling.
