Pork Belly Katsu Recipe
Pickled Jalapeno Tartar | Kaiware Sprouts | Shiso | House Made Tonkatsu Sauce
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Ingredients
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Pork Belly Katsu
Pickled Jalapeno Tartar
Garnish
Tonkatsu Sauce
Method
Pork Belly Katsu Preparation
- 1
Prepare the Pork Belly
Season the pork belly with salt and black pepper. Let it sit for 30 minutes at room temperature.
- 2
Breading Setup
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Pork Belly
Dredge the pork belly in flour, dip it into the beaten eggs, then coat it with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Pork Belly
Heat vegetable oil in a deep skillet over medium heat. Fry the breaded pork belly for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Pickled Jalapeno Tartar Sauce Preparation
- 5
Mix the Ingredients
In a bowl, combine mayonnaise, pickled jalapenos, Dijon mustard, lemon juice, and chopped capers. Mix well and set aside.
Tonkatsu Sauce Preparation
- 6
Combine Sauce Ingredients
In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, sugar, garlic powder, and ground ginger until well combined.
