Pork Tonkatsu

Adapted from https://mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=8c39d5b3e5&attid=0.1&permmsgid=msg-a:r8913800826226880959&th=17777e4391aec3dc&view=att&disp=inline&realattid=f_kktusind0&saddbat=ANGjdJ_r49qm9LWyo20-CgjLGiMKoemjPIqOxfhcg4oHaC181P31RRQlpFIYmlZgoRHoLhtJ4wIH5lf7ES9eyxIuGREwSMXcT9qNycl_NlCQkZdRrjipgiePpHvLNeULi5lZTBBm1wu-XNPB0ZN4AkJJ9XVeLrDl_CB3g19xVML3wUeU6kisqhC1uFO-xrY6mGyIntKfz

Simply Ming EPISODE 1718: WILLIAM KOVEL

I made this.

Servings: 6

INGREDIENTS

1 Teriyaki-flavored pork loin, sliced in thirds, and then each third in half, lengthwise
1 tablespoon extra virgin olive oil
3 medium onions, thinly sliced
Vegetable oil for frying
4 eggs, whisked
1 cup flour
1 cup panko
House rice


Ailoi:

1 egg yolk
1 T Dijon
1 1/2 t Worcestershire
1 1/2 t minced garlic
1 cup extra virgin olive oil

STEPS

1) Lay pieces of pork between parchment paper and pound out very thinly until it’s about 1⁄4 inch thick.

2) Season pork with salt and pepper on both sides

3) Crack 4 eggs into a bowl, whisk well.

4) Lay pork into the flour, coat well on both sides. Then dip into the egg and and make sure you coat both sides with the egg as well. Then coat with the panko as well.

5) In a saute pan add 1 tablespoon extra virgin olive oil, add onions and start to caramelize.

6) In a separate saute pan, add about 3/8 inch of vegetable oil. Once it starts sizzling, and a piece of panko will start to fry, carefully place the pork into the pan. After 2 1⁄2 minutes clip the pork to finish cooking, should be golden brown and delicious, about another 1 1⁄2 to 2 minutes.

7) Aioli: Add 2 egg yolks to a hand blender cup. Add 2 tablespoons Dijon, 1 tablespoon Worcestershire, 1 tablespoon minced garlic, 2 cups extra virgin olive oil. With the blender on the bottom, slowly lift the blender up as the mixture comes together. Taste for seasoning and adjust with salt and pepper if necessary.

8) Remove pork onto paper towel lined plate

9) To plate, lay house rice on the bottom of a bowl, layer caramelized onions rice, then pork and drizzle aioli on top.