Petitchef

Tonkatsu (breaded pork cutlet) with a pomegranate molasses tonkatsu sauce

Main Dish
4 servings
30 min
25 min
Very Easy

Ingredients

Number of serving: 4
4 boneless pork chops

Salt and freshly ground black pepper

All-purpose flour for dredging

1 beaten egg

Panko

vegetable oil

2 cups very finely shredded cabbage

1/2 cup fresh pomegranate arils

lemon wedges

Pomegranate Molasses Tonkatsu Sauce

Steamed Japanese rice

1/3 cup ketchup

1/4 cup pomegranate molasses

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

2 teaspoons prepared hot mustard

1/4 teaspoon ground black pepper

6 cups 100% pomegranate juice

1/2 cup granulated sugar

1 tablespoon lemon juice

Preparation

  • Place a pork chop between two layers of plastic wrap and pound it with the flat side of a meat tenderizer until it is about 1/3 inch thick.
  • Season both sides with salt and pepper. Repeat the process with the remaining pork chops.
  • Heat 2 inches of vegetable oil in a deep-fryer, stockpot, or large wok until the oil reaches 375 degrees Fahrenheit.
  • While the oil is heating, lightly dust the seasoned pork chops in the flour. Dip them, one at a time, in the egg wash, then coat each of them well with the panko.
  • When the oil is at temperature, fry the chops, two at a time, for about 3 minutes. Then turn them and fry them for another 3 or 4 minutes, until they are a deep golden brown and cooked through.
  • Place them on a wire rack to drain and repeat with the remaining chops.
  • Slice the cutlets across their width into 1/2-inch strips. Serve with a mound of shredded cabbage sprinkled with pomegranate arils. Serve with pomegranate tonkatsu sauce and steamed Japanese rice.
  • Whisk together the ingredients in a small bowl and refrigerate until ready to use.
  • In a large saucepan, heat the pomegranate juice, sugar, and lemon juice over medium high heat. Cook, stirring occasionally, until the sugar has completely dissolved and the juice has come to a simmer.
  • Reduce the heat to medium-low. Simmer until the juice has a syrupy consistency and has reduced to approximately 1 1/4 cups, about 1 hour.
  • Allow the molasses to cool slightly, then pour into a glass jar and allow it to cool completely before covering it and storing it in the refrigerator.





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