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Pork Katsu

Pork Katsu

Pork Katsu

500g Woolies pork loin chops
2 cups flour, seasoned with salt and freshly ground black pepper
4 free-range eggs, beaten
200g Woolies panko breadcrumbs
Oil for shallow frying

For the BBQ sauce: combine
1/2 cup smoky BBQ sauce

4T soy sauce
2T chili sauce, like sriracha
2T water
Steamed rice, to serve
100g Baby pak choi, steamed
Spring onions, thinly sliced to garnish
Freshly chopped coriander to garnish
10g Woolies roasted seaweed snack
4T toasted sesame seeds
Thinly sliced avocado to garnish

Coat the pork in the flour before dipping in the beaten egg, ensuring the chop is well coated before dipping in the panko breadcrumbs. Return the coated chop to the egg then give a second dip In the panko breadcrumbs.
Heat the oil for frying while resting the chop. Carefully place the pork chop in the oil and cook for about 4-5 minutes a side or until a deep golden colour forms on the panko crust.
Add the steamed rice to the serving bowls before adding the steamed pak choi, spring onions, coriander, seaweed, sesame seeds and the avo for garnish. cut the pork chop in tips and add to the bowl finishing off with a drizzling of the BBQ sauce

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