Yield: 4 Servings
3 ½ cups shredded green cabbage
½ cup thinly sliced green onions
1 Tablespoon peeled and finely chopped or grated ginger root
1 ½ Tablespoons low sodium soy sauce
1 ½ teaspoons sesame oil
1 ½ Tablespoons white unsalted sesame seeds
1 ½ Tablespoons crushed red pepper flakes
1 ½ teaspoons sesame seeds
2 Tablespoons ketchup
1/3 cup Worcestershire sauce
1 pound raw boneless Canadian back pork loin
1 teaspoon Kosher salt
1 teaspoon ground black pepper
¼ cup flour
1 large egg, lightly beaten
1 cup panko
2 teaspoons thinly sliced green onions
Fish, Gluten, Sesame, Soy, Wheat
To Prepare Cabbage Slaw:
In a large stainless steel bowl, combine cabbage, green onions, and ginger. Toss to distribute evenly. Add low sodium soy sauce and sesame oil in a separate bowl. Whisk until well-blended. Pour dressing over cabbage. Add sesame seeds and red pepper flakes. Toss gently to evenly coat and distribute. Cover and place in the refrigerator until ready to use.
To Prepare Bulldog Sauce:
Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes or until lightly browned, stirring occasionally. NOTE: Or bake on an ungreased baking sheet at 350 degrees Fahrenheit for 8-10 minutes or until lightly browned. Watch to avoid scorching. In a bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Pork Tonkatsu:
Cut pork loin into four equal size cutlets, about ½-inch thick. Place cutlet on cutting board and cover with plastic wrap. Using a meat mallet, pound cutlet out to ¼-inch thickness. Season with salt and pepper on both sides. Set up a breading station from left to right as follows:
-Place flour in a tray.
-Place eggs in a second tray and beat lightly.
-Place panko in a third tray.
With clean hands, dredge one piece of pork in flour. Shake off excess. Then, dip thoroughly in the egg mixture. Remove, and drain slightly. Press into panko until evenly coated on both sides. Place on a clean sheet tray. Repeat until all pork is coated. Deep fat fry cutlets at 350 degrees Fahrenheit for 3 to 4 minutes or until golden brown. Drain well. Serve hot.
NOTE: Discard any leftover flour, egg mixture, and bread crumbs at the end of food preparation.
Place one pork cutlet on each serving plate. Drizzle with 2 Tablespoon sauce.
Place 1 cup of shredded cabbage on an angle over the cutlet and garnish pork with 1/2 teaspoon sliced green onions. Enjoy immediately!