Kalua With Chicken Katsu Recipe

Prepare pork

Pat the pork shoulder dry. Rub 2 tsp kosher salt evenly over the pork. Place the pork in a slow cooker or a deep ovenproof pot with a lid.

Add smoke flavor and aromatics

Drizzle 1 tablespoon liquid smoke over the pork and add the smashed garlic cloves. Pour 1 cup water into the pot/slow cooker but not directly over the salted surface; the liquid should create steam but not drown the meat.

Slow-cook until shreddable

Slow-cook on low in a slow cooker for 8–9 hours or in a 300°F (150°C) oven for 4–5 hours, until the pork easily pulls apart with forks and reaches at least 190–200°F internal temperature. If using a slow cooker, the long low method is preferred for texture and flavor.

Shred and crisp

Remove the pork to a cutting board, reserve 1/4 cup cooking juices, and shred the pork with two forks. Transfer shredded pork to a large skillet over medium-high heat with 1 tsp vegetable oil. Add the reserved cooking juices and sear for 3–5 minutes, stirring, to develop a lightly browned, slightly crisp exterior and deepen the smoky flavor.

Prepare cabbage

While pork finishes, heat a separate skillet over medium-high heat. Add the thinly sliced cabbage and a pinch of salt. Sauté for 3–5 minutes until just wilted but still with some bite. Toss the shredded pork with the cabbage in the pork skillet for 1 minute to combine. Keep warm.

Prepare chicken

Season the pounded chicken pieces on both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Arrange flour in a shallow dish, beaten eggs in a second dish, and panko in a third dish. Dredge each chicken piece in flour, shake off excess, dip into beaten eggs, then press into panko until thoroughly coated. Place breaded cutlets on a tray and let rest 5–10 minutes to help the crumbs adhere.

Fry chicken

Pour 1.5 cups neutral oil into a 10–12 inch skillet to reach about 1/4–1/2 inch depth and heat to 350°F (175°C) or until a breadcrumb sizzles on contact. Fry cutlets 2–3 minutes per side (depending on thickness) until golden brown and cooked through (internal temp 165°F/74°C). Work in batches if needed. Transfer to a wire rack or paper towel-lined plate to drain.

Slice

Let the fried chicken rest 2–3 minutes, then slice into strips or bite-size pieces for serving.

Combine 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tbsp brown sugar, 1 tsp grated ginger, 1/2 tsp minced garlic, and 1/2 tsp sriracha (optional) in a small bowl. Whisk until smooth. Taste and adjust sweetness, acidity, or heat. Warm gently in a small saucepan over low heat for 2–3 minutes if you prefer a warm sauce; otherwise serve at room temperature.

Divide 2 cups steamed white rice between 2 plates (about 1 cup rice per serving). Arrange half of the shredded kalua-style pork and cabbage mixture over the rice on each plate.

Place half of the sliced chicken katsu (about 1/2 lb worth) alongside the pork and cabbage on each plate.

Drizzle or serve katsu sauce on the side for dipping. Garnish with sliced scallions and lemon wedges if using. Serve immediately.