Pork and Onion Kushi Katsu

A crust that cracks under the teeth, revealing juicy pork and onions that have turned tender and sweet. The oil must sizzle in the pan to achieve that characteristic golden-brown finish.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 838
• Protein: 42 g
• Carbs: 87 g
• Fat: 30 g

Ingredients

• 500 g Pork tenderloin ( cut into 3cm cubes )
• 2 piece Yellow onion ( cut into quarters )
• 100 g Wheat flour ( for dredging )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( for breading )
• 750 ml Sunflower oil ( for frying )
• 200 g White cabbage ( very finely shredded )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Panko breadcrumbs
• 100 ml Tonkatsu Sauce

Instructions

1. Cutting the ingredients

   Cut the pork tenderloin into regular 3 cm cubes. Cut the yellow onions into quarters, then separate the layers to obtain petals the same size as the meat. Finely shred the white cabbage.

2. Assembling the skewers

   On small bamboo skewers, alternate a piece of pork and an onion petal. Pack the ingredients tightly so they don't move during cooking.

3. Panko breading

   Dredge each skewer in flour (shake off excess), then in beaten eggs, and finally in Panko breadcrumbs. The breading should uniformly cover the entire surface for maximum crunch.

4. Frying and resting

   Deep-fry the skewers in oil at 170°C. When the crust is golden brown and rigid, remove them. Let rest for 2 minutes on a wire rack so the heat reaches the center without softening the crunch.

5. Serving

   Serve the skewers hot on a bed of shredded white cabbage and accompany with Tonkatsu sauce for dipping.

Chef's tips

• Do not overcrowd the fryer, otherwise the oil temperature drops and the breading becomes greasy.
• The shredded cabbage should be soaked in ice water for 10 minutes to become ultra-crunchy.

Storage

Consume immediately. The breading loses its crunch as it cools down.