Fried Pig Plate Recipe
Panko breaded pork loin with katsu sauce, steamed white rice, mixed greens, miso-ginger
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Ingredients
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Pork Loin
Katsu Sauce
Steamed Rice
Mixed Greens
Miso-Ginger Dressing
Method
Preparing the Pork Loin
- 1
Prepare the Pork
Season the pork loin with salt and black pepper. Cut the pork loin into 1-inch thick slices.
- 2
Cooking the Pork
- 3
Fry the Pork
In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the breaded pork slices for about 4-5 minutes on each side or until golden brown and cooked through.
- 4
Making Katsu Sauce
- 5
Combine Sauce Ingredients
In a small saucepan over medium heat, combine ketchup, soy sauce, mirin, Worcestershire sauce, and sugar. Stir until sugar dissolves and sauce is heated through. Set aside.
Cooking Rice
- 6
Steam the Rice
Rinse white rice under cold water until the water runs clear. In a saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until water is absorbed.
Preparing Mixed Greens
- 7
Prepare the Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Toss gently.
Making Miso-Ginger Dressing
- 8
Mix the Dressing
In a small bowl, whisk together white miso paste, grated ginger, rice vinegar, sesame oil, and honey until smooth.
Serving
- 9
Plate the Dish
On each plate, serve a portion of fried pork loin with a side of steamed rice, mixed greens, and drizzle miso-ginger dressing over the salad. Finish by drizzling the katsu sauce over the pork.