The famous Japanese breaded pork goes Ibérico with marbled Spanish loin roast. Serve it up with crunchy napa cabbage and a Chinese-style sweet and sour sauce.
Recipe for Ibérico Loin Roast Tonkatsu with katsu sauce
Ingredients
- 1 Campo Grande Loin Roast
- 3 Tablespoons ketchup
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 2 Tablespoons brown sugar
- 1 Napa Cabbage
- 1 ½ cups flour
- 2 eggs, whisked
- 3 ½ cups Panko breadcrumbs
- Salt
- Black pepper
- Vegetable oil for frying
Preparation
- Mix ketchup, Worcestershire, soy sauce, and brown sugar in a small bowl and set aside.
- Cut Napa Cabbage in half lengthwise and finely julienne into thin ribbons. Place in a bowl with cold water and sprinkle with salt to keep fresh.
- Cut Loin Roast into ½-inch filets and season with salt and pepper.
- Place flour, egg, and Panko in 3 separate bowls.
- Dip each filet first in flour, then egg, and finally the Panko, patting the breadcrumbs into the filet to help them stick. Repeat with each remaining filet.
- Heat oil in a cast iron skillet over high heat and cook filets for a few minutes until golden brown on both sides.
- Remove from oil with a slotted spoon or spatula, letting as much oil drip off as possible, and place on a paper towel to soak up any remaining oil. Repeat with remaining filets.
- Cut filets into bite-size pieces and brush with sauce.
- Drain cabbage and serve with the fried Loin Roast filets and more sauce. ¡Buen provecho!