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Tonkatsu Pork

Tonkatsu Pork

We’re learning little snippets on information from our “100 Asian Recipes” gig, which is surely good for the mind? Tonkatsu is actually derived from two Japanese words - Ton “Pig, Pork” + Katsu “Cutlet”. Pretty descriptive really!

Ingredients Tonkatsu Sauce:-

70g of Tomato Ketchup
2 Tbsp of Worcestershire Sauce
2 Tsp of Sugar
2 Tbsp of Soy Sauce
½ Tsp of Dijon Mustard
¼ Tsp of Garlic Powder
1 Tbsp of Rice Wine

Method:-

(1) Mix all the ingredients together!

Ingredients Tonkatsu Pork:-

400g of Pork Fillet, cut into pieces
2 Tbsp of Plain Flour (Gluten free for us)
2 Eggs
½ Tbsp of Oil
70g of Breadcrumbs (Gluten free for us)
Buttermilk
Japanese Seven Spice
Oil to fry
Salt & Pepper to season

Method:-

(1) cover each piece of fillet top and bottom with cling-film and beat with a rolling pin to flatten.
(2) Season the Pork with Salt and Pepper then soak in Buttermilk for at least an hour in the fridge.
(3) Season the Flour with Japanese Seven Spice.
(4) Beat the Eggs and whisk in ½ a tablespoon of Oil.
(5) Remove the Pork from the Buttermilk and coat in the Flour.
(6) Dunk each piece of fillet in the Egg wash and finally coat in Breadcrumbs.
(7) Heat enough Oil in a large frying pan to deep fry the fillets.
(8) Cook on both sides until golden and crispy.

There is a British Pork offer on at the moment at a local supermarket. So this whole Pork Fillet cost us just over £2. A bit of a salad and some shredded White Cabbage are hardly bank breakers and we had everything else in store, as it were. Yesterday it was very hot and humid in the evening and this style of light dish worked really well.

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Bibumbap recipe, eat well on universal credit

And the award for the oddest Asian Recipe name goes to….

Ingredients:-

200g of Long grain Rice
1 Tbsp of Sesame Seeds
80g of Baby Spinach
40g of Bean Sprouts
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Gochujang Paste (Gluten free for us)
4 Tsp of Sesame Oil
4 Rashers of think cut Streaky Smoked Bacon
1 Carrot, julienned
3 Cloves of Garlic, minced
1 thumb nail sized piece of Ginger, grated
4 Spring Onions, sliced
1 Handful of Wood Ear mushrooms, soaked overnight and sliced
2 Eggs
Seaweed to garnish
Oil to fry
Salt & Pepper to season

Method:-

(1) Boil the Rice with 1 Tbsp of Sesame Seeds.
(2) Drain and set aside.
(3) Poor boiling water over the Spinach and drain well.
(4) Blanch the Bean Sprouts and set aside to drain.
(5) Mix Soy Sauce, Rice Wine Vinegar, Brown Sugar, Gochujang Paste  and Sesame Oil to make a sauce.
(6) Grill the |Bacon for 2 minutes and each side.
(7) Brush with the sauce and return to the grill until golden and crispy.
(8) Keep warm under the grill.
(9) In a Wok or large frying pan heat and little Oil and a Tsp of Sesame Oil.
(10) Fry the Carrots with a little Garlic and Ginger until tender.
(11) Pop under the grill to keep warm with the Bacon.
(12) Add a little more Oil and Sesame Oil and fry the Wood Ear Mushroom and half of the Spring Onions.
(13) Add 1 Tbsp of Soy Sauce and shake to coat.
(14) Remove and keep warm.
(15) Fry the remaining Garlic and Ginger, then add the Spinach, turning to heat fully.
(16) Add a pinch of Sesame Seeds, remaining Spring Onions, Bean Sprouts, seasoning with Salt & Pepper and keep warm.
(17) Run boiling water through the Rice to heat and rinse out the starch.
(18) Fry the Eggs until the white is cooked but the yoke is still runny.
(18) Divide the Rice into 2 bowls and arrange the vegetables on top.
(19) Top with the the Eggs and Bacon.
(20) Garnish with fried Seaweed, the remaining Gochujang Sauce and Sesame \Seeds

This had the feel of a cross between and English breakfast and an Korean dish. Neither of which are in any way bad….

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