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Crispy pork with panko breadcrumbs, shredded cabbage with rice vinegar, matcha tea and yuzu mayonnaise |

Salted

Pork with ginger, breaded with Japanese breadcrumbs, served with yuzu and matcha mayonnaise and shredded Chinese cabbage.

Note

Panko is a Japanese breadcrumbs made from flakes of crispy wheat bread. Compared to traditional bread crumbs, it's bigger and drier and most importantly: the crispy side remains after cooking.

Ingredients

Recipe for 12 tapas

Crispy pork

500 Gr

Pork tenderloin

10 Gr

Fresh ginger

30 Gr

Flour

2 Unit(s)

Egg

75 Gr

Japanese breadcrumbs (panko)

12 Unit(s)

Skewer sticks

Mayo

1 Unit(s)

Egg yolk

15 Ml

Dijon mustard

15 Ml

Yuzu

125 Ml

Vegetable oil

1 Tsp

Matcha tea

Topping

60 Ml

Tonkatsu sauce

0.25 Unit(s)

Chinese cabbage

30 Ml

Season rice vinegar

1 Tbsp

White and black sesame seeds

Preparation time: 30 min

Preheat your deep frier at 375 °F

General preparation

Remove the coriander leaves from the stems.

Peel and finely grate the ginger.

Cut the pork tenderloin into 24 cubes weighing 20 grams each.

Finely slice the cabbage and mix it with the rice vinegar and a pinch of salt.
Preparation of pork

Mix the pork cubes with the ginger, season with salt and pepper, and leave to marinate for 15 minutes. Skewer 2 pork cubes per skewer. Coat the pork cubes by dipping them first in flour, then in egg, and finally in Panko. Place the breaded skewers on a baking sheet, drizzle with vegetable oil and fry them at the last minute in a deep fryer, or alternatively bake them in the oven at 400°F for 12-15 minutes.
Mayo preparation

In a bowl, whisk the egg yolk with the Matcha, yuzu juice and mustard. Add the vegetable oil in a thin stream, whisking constantly until smooth, then season with salt and pepper.
To serve

Start by placing the cabbage in your ramekins. Serve your skewers on top and drizzle generously with Tonkastu sauce. Finish with a little mayonnaise on the side and sprinkle with sesame seeds.

Panko is a Japanese breadcrumbs made from flakes of crispy wheat bread. Compared to traditional bread crumbs, it's bigger and drier and most importantly: the crispy side remains after cooking.

Cooking schedule

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