Inspiration: Damn Delicious
Is the style of pork tonkatsu or is the name of the sauce? Kind of like a chicken-or-the-egg situation. Except for tonkasu roughly means "deep-fried" which describes the pork and how to use the sauce.
Ingredients
1 cup corn oil
1 lb boneless pork chops
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 large egg, beaten
1 cup bread crumbs
Tonkatsu sauce, for serving
1 tbsp sesame oil
1 tsp minced garlic
8 oz Japanese wheat noodles
8 oz bean sprouts
1 medium head of broccoli, cut into smaller pieces
1/2 cup shredded carrots
Preparation
Cook wheat noodles according to package directions. Set Aside.
Heat sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook until fragrant, about 1 minute. Add bean sprouts, broccoli, and carrots and cook until softened, about 3-4 minutes. Add wheat noodles and fry until lightly browned. Keep warm until serving.
Meanwhile, heat corn oil in a large skillet over medium-high heat.
Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in breadcrumbs, pressing to coat.
Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with stir fry and tonkatsu sauce.
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