My awesome brother got me a subscription to Food and Wine Magazine!  Isn’t he awesome!

Anyway, as a  commitment to myself, I will cook AT LEAST 1 recipe from each edition of the magazine, and present it each month to my faithful readers. This month’s issue provided easy recipes from different ethnic backgrounds including Mexican, Thai, and Japanese.  This blog post will be my monthly Food and Wine Magazine Edition!

I’ve ‘mastered’ a lot of Mexican, and a lot of Thai food requires fish oil (gag me!). Therefore, I chose Pork Tonkasu, a recipe from Japan. This is a breaded and fried pork dish served over rice with a from-scratch sauce that is absolutely delicious.

Thus, I present to you, Pork Tonkatsu!

Recipe in Food and Wine Magazine!

My Pork Tonkatsu!

Ingredients:

  1. 1/4 cup ketchup
  2. 1/4 cup apple butter or applesauce
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon low-sodium soy sauce
  5. 1 teaspoon Dijon mustard
  6. 1 teaspoon unseasoned rice vinegar
  7. 1/4 cup all-purpose flour
  8. 2 egg whites, beaten
  9. 1 cup panko (Japanese bread crumbs)
  10. Two 8-ounce pork tenderloins, cut into 2-inch pieces and pounded 1/2 inch thick
  11. Salt
  12. 1/4 cup canola oil
  13. Steamed rice

Directions:

In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.

Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.

In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice and the dipping sauce.

Disclaimer: This recipe is directly from Food and Wine Magazine. No copy write infringement is intended.