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Ingredients
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Pork Belly
Yolk Custard
Garnish
Method
Pork Belly
- 1
Prepare the Pork Belly
Season the katsu pork belly with salt and black pepper. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 2
Fry the Pork Belly
Heat vegetable oil in a large pan over medium heat. Fry the coated pork belly until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
Yolk Custard
- 3
Make the Yolk Custard
In a bowl, whisk together the egg yolks, heavy cream, salt, and white pepper. Strain the mixture through a fine sieve into a small saucepan.
- 4
Cook the Custard
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Do not let it boil. Remove from heat and set aside.
Assembly
- 5
Plate the Dish
Slice the fried katsu pork belly and place it on a plate. Spoon the yolk custard over the top and sprinkle with Espelette pepper. Serve immediately.
