Pork Katsu Salad

Method

A texture contrast between the golden, crispy breading and precisely shredded white cabbage. The umami sauce coats the juicy meat while the rice vinegar provides the necessary sharpness to balance the richness of the fry.

1. 1

   Cut the pork tenderloin into 2 cm thick slices. Pound each piece with the flat of a large knife or a rolling pin to tenderize them and achieve a uniform thickness. The meat should be flexible.

2. 2

   Prepare three plates: one with flour, one with beaten eggs, and one with panko (mixed with traditional breadcrumbs). Dip each slice in flour (shake off excess), then in egg, and finally in panko. Press firmly so the crust adheres well.

3. 3

   Shred the white cabbage as thinly as possible, ideally with a mandoline, to obtain translucent filaments. Soak them in ice water for 5 minutes to make them very crunchy, then drain and dry them perfectly.

4. 4

   Heat the sunflower oil to 180°C. Fry the pork: the crust should brown quickly and become rigid. When the color is golden brown, remove the meat and let it rest for 3 minutes on a rack so the heat distributes without softening the crunch.

5. 5

   Mix the soy sauce, mirin, rice vinegar, sesame oil, and sugar to create a vinaigrette. Slice the katsu into strips. Arrange on the bed of cabbage, drizzle with vinaigrette, top generously with tonkatsu sauce, and sprinkle with sliced green onions.