Pork Katsu Salad

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 972
• Protein: 48 g
• Carbs: 87 g
• Fat: 41 g

Ingredients

• 600 g Pork tenderloin ( sliced and flattened )
• 100 g Wheat flour ( for breading )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( for the crust )
• 750 ml Sunflower oil ( for frying )
• 400 g White cabbage ( very finely shredded )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 4 tbsp soy sauce ( for the sauce )
• 2 tbsp mirin ( for the sauce )
• 2 tbsp Rice vinegar ( for the sauce )
• 1 tbsp Sesame oil ( for the sauce )
• 1 tsp White sugar ( to balance acidity )
• 150 g Panko breadcrumbs ( for breading )
• 4 tbsp Tonkatsu Sauce ( for drizzling )

Instructions

1. Meat preparation

   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. Panko breading

   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. Cabbage prep

   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. Frying and resting

   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. Dressing and plating

   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.

Chef's tips

• Do not skip soaking the cabbage in ice water; it is what gives it that professional crunch.
• Resting the meat on a rack is crucial: if you place it on a plate, the steam will soften the bottom breading.

Storage

Consume immediately. Fried food loses its crispness after 15 minutes.