Tuesday, January 28, 2014

Tonkatsu pork and pickles

This is a Japanese style breaded and deep fried pork dish.  
Like rookworst and endive in Holland, Caldo Verde in Portugal or our own bacon and cabbage the essence of this meal is those good companions, pork and cabbage.

I've added a Japanese staple, quick pickled veg to give it a little more of an oriental feel, and any excuse to incorporate seaweed in a dish is good with me.
Pickles take about 2 hours but are better overnight.

This recipe is based on one I found in Fionas Japanese cookbook blog 
Fionas recipe is really good, the main change I did was to incorporate fresh garden herbs and some mustard powder into the egg mix.

I pureed some parsley, chives, wild garlic leaves with half a teaspoon of mustard powder and beat in an egg.
I just did home-made breadcrumbs. Fiona talks about Panko flakes, but being in Connemara at the time, Asian supermarkets are tricky to find - unless your in China town on Craggy Island.
Cut off the crusts, toast and crumble onto a baking tray, stick into a warm oven or under a grill for two minutes - simple as that.

For the chops - 
Trim the fat off the pork chops if you prefer not to eat the fat, I just take off the rind.
Score small cuts all around the edge of the pork chops
Coat the pork chops in some seasoned flour (shaking off any excess flour)
Dip the pork chops in the beaten egg, mustard powder and herb mix.. 
Finally coat in the bread crumbs (rub the crumbs gently onto the pork chops).

Cook in a heavy based saucepan or cast iron frying pan - the oil should come half way up the chops.
Oil needs to be very hot - sizzling, about 140 C.
Turn and cook until golden brown all over

If serving with chopsticks dond forget to slice up the pork - and it makes for nicer presentation I feel.

Tonkatsu sauce
1 tsp. dry mustard powder
50ml cup ketchup
25ml Worcestershire
2 tsp. soy sauce
2 tsp Yorkshire relish (optional)

Whisk together mustard and 2 tsp. water in a bowl until smooth. Add ketchup, Worcestershire, and soy sauce, and whisk until smooth.

Sweet and sour cucumber and wakame pickles (kyuuri to wakame no amasuzuke) as a side dish - and the meal is served with Sushi rice and home grown greyhound cabbage.

Japanese style Pickled Cucumber
This amount of marinade is enough for one large  cucumber - the long, relatively thin kind that often comes shrink-packed in plastic. If you’re using other gherkins, aim for about 4 to 5 cups cut up.
The marinade:
8 Tbs. rice wine vinegar (not sushi vinegar)
10 cm square piece of kombu seaweed, its a kelp if you are foraging.
1 1/2 Tbs. sugar
1 tsp. sea salt
4 Tbs. boiling water
Half a red chili pepper (optional; leave out if you don’t want any spiciness)
Combine and mix until the sugar is melted.

The vegetables:
1 large cucumber
2 Tbs. dried pre-cut wakame seaweed ( the kind that just requires soaking)

De-seed and cut up 1  cucumber
Put the marinade in a small glass, ceramic or plastic bowl (not metal) or the good old ziplock plastic bag. I used a fancy French jar!! Moving up in the world.

Put the cucumber and wakame seaweed in. Stir or shake around, seal well and let marinade in the refrigerator for 2-3 hours or overnight.

Drain off the marinade and serve in small bowls. This should be eaten within 2-3 days.
You can reuse the marinade once: let it come to a boil, cool off, and put in fresh vegetables.
Besides cucumbers try sliced turnips, carrots, daikon radish, regular radish, etc.
I served the pork and pickles with some regular rice nori and finely shredded greyhound cabbage that worked really well.

Thanks for reading, I hope you try and enjoy this - also works very well with chicken.

Please do take the time to comment, I really do appreciate the time and effort taken - and its nice to know someone is reading these postings


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