Pork Belly Katsu Recipe
Pickled Jalapeno Tarter | Kaiware & Shiso | House Made Tonkatsu Sauce
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Ingredients
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Pork Belly Katsu
Pickled Jalapeno Tarter
House Made Tonkatsu Sauce
Garnish
Method
Pork Belly Katsu
- 1
Prepare the Pork Belly
Season the pork belly with salt and black pepper. Cut into 1-inch thick slabs.
- 2
Coat the Pork Belly
Dredge each slab in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- 3
Fry the Katsu
Heat vegetable oil in a large skillet over medium-high heat. Fry the pork belly slabs until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
Pickled Jalapeno Tarter
- 4
- 5
Make the Tarter Sauce
In a separate bowl, mix mayonnaise, Dijon mustard, and salt. Add pickled jalapenos with a bit of the pickling liquid to the mayo mixture. Stir to combine.
House Made Tonkatsu Sauce
- 6
Combine Sauce Ingredients
In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, garlic powder, and ground ginger. Mix well.
