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.
- 1 17-24 oz. Campo Grande Loin Roast
- 3 Tablespoons ketchup
- 3 Tablespoons worcestershire sauce
- 1 Tablespoon soy sauce
- 2 Tablespoons brown sugar
- 1 napa cabbage
- 200g (7 oz.) flour
- 2 eggs, whisked
- 200gr (7 oz.) panko breadcrumbs
- Black pepper
- Vegetable oil for frying
- 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 1/2-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!