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

Ingredients

• 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.

Questions

Photos of members who cooked this recipe