Pork Tonkatsu

Ingredients

• 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
• salt and freshly ground black pepper
• Flour for dredging
• 2 eggs, lightly beaten
• 2 cups panko
• Veg oil for pan frying
• Shredded Napa cabbage, for serving
• Lemon wedges, for garnish
• Tonkatsu sauce, for dipping

Directions

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

Pork Cutlets with Smothered Parmesan Green Beans

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil, divided
• 3 to 4 large shallots, thinly sliced lengthwise (1 cup)
• 2 garlic cloves, smashed
• 2/3 cup dry white wine
• 2/3 cup heavy cream
• 1/2 cup plus 1 tablespoon water, divided
• 2 teaspoons finely chopped sage
• 2 (12-ounces) packages frozen frenched green beans (do not thaw)
• 4 (1/2-to 3/4-inch-thick) boneless pork cutlets or chops (1 to 1 1/4 pounds total; preferably sirloin)
• 1/2 cup grated parmesan

Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until pale golden, about 5 minutes.

Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer, tightly covered, stirring occasionally, until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to a bowl and keep warm, covered.

Clean skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.

Serve pork over green beans.

Chipotle Pork Cheeseburger

• 1 pound ground pork (not lean)
• 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
• 2 garlic cloves, forced through a garlic press
• 4 slices Muenster cheese
• 4 hamburger buns, toasted
• 1/4 cup mayonnaise
• 1 large tomatillo (1/4 pound), husked and rinsed, then sliced
• 1/2 cup cilantro sprigs

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.

Oil grill rack, then grill patties, covered, 4 minutes.

Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with cilantro and tomatillo.

(Non American) Sweet and Sour Pork

1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying

Marinate:

1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

1. Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
2. Mix the sweet and sour sauce ingredients well and set aside.
3. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
4. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
5. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.