As part of the European Quality Pork, from Denmark campaign, renowned chef Kit Mak has created four delectable recipes featuring Danish pork.
Here, Chef Mak tells us how to cook miso katsu, a deep-fried European pork chop, Japanese style.
- 1 pack (4 pieces) Danish Boneless Pork Chop
- pinch of salt
- pinch of ground black pepper
- 2 large eggs
- ¼ cup plain flour
- 1 cup Japanese breadcrumbs (panko)
- 4 cups vegetable oil, for deep-frying
- shredded cabbage, for serving
- 1 tbsp mirin
- 3 tbsp sake
- ⅓ cup water
- 3 tbsp Japanese noodle dipping sauce
- 3 tbsp sugar
- 4 tbsp dark miso
- Put all the miso sauce ingredients into a saucepan. Bring to the boil and cook until the sauce is thickened. Turn off the heat and set aside.
- Make a few cuts on the edges of the pork chops to avoid them curling up.
- Use the back of a knife to pound the pork. Season both sides of the meat with salt and pepper.
- In a large bowl, whisk the eggs. Evenly sprinkle the flour on the surface of the pork. Dip the pork into the egg mixture and completely cover it with the Japanese breadcrumbs. Press gently. You can repeat the process of dipping into the egg mixture and breadcrumbs for a second time to achieve a crispier texture.
- Heat the oil in a pot over medium-high heat until it reaches 180°C.
- Gently place the pork chops into the hot oil. Adjust the heat to avoid overcooking.
- Flip the pork and deep-fry each side of 30–40 seconds. Remove and place on kitchen paper.
- Again heat the oil to 180°C. Place the pork into the oil to deep-fry until golden brown. Remove and place on kitchen paper. Rest for a few minutes.
- Cut the pork chops into large pieces. Transfer to a plate and place the cabbage on the side. Serve with the miso sauce.
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