Green Salad with Tonkatsu and Sesame Vinaigrette

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Yesterday night, I went with my hubby to Pocha Factory to eat Korean fried chicken wings in the pop-up they hosted in Amsterdam. We knew the fried chicken wings were really good from last time we went there. This time around, Korean BBQ beef sliders were added to the menu and they were served with a secret sauce. They were so good! If you are in Amsterdam, check their social media to know when they will host a pop-up again. The place was full so I wouldn’t be surprised if it’s soon.

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OK, so back to the recipe. This is a super easy Asian style salad. I love the crunchy pork cutlets which are still juicy in the center, the crunchiness of the sugar snaps and radishes. And of course the sesame vinaigrette which just brings everything together. And you can also serve it as rice paper rolls. Ad if you don’t like pork, you can make it with chicken, or make it vegetarian by using tofu instead.

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This recipe serves 4.

Ingredients:

4 pork cutlets

300gr of sugar snaps

8 radishes, thinly sliced

1 cup of edamame

400gr of arugula, I used wasabi arugula which has a bit of a stronger flavor

2 eggs, beaten

1 ½ cups of panko

8 tablespoons of flour

Salt

Pepper

Vegetable oil for pan-frying

For the vinaigrette:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup

Juice of 1 lime

 

For the edamame, just follow the instructions on the package. I usually buy it frozen but this time I got it ready to go.

For the sugar snaps, I just sautéed them in a pan with a bit of vegetable oil until tender-crisp. You can also just blanch them.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To make the Tonkatsu, place each cutlet in between parchment paper and flatten them using a rolling pin.

Place the flour, beaten eggs and panko in separate plates. Add salt and pepper to each plate and mix it in.

Season each cutlet with salt and pepper. Then coat each one in the flour first, then the egg and finally the panko. Press with your fingers so each piece is completely coated in panko.

Add some vegetable oil to a large pan over medium heat. Once the pan is hot, add the breaded pork. I cooked 2 at a time. They will need about 4 to 5 minutes per side. Make sure that the oil is not extremely hot though, otherwise it will brown too fast and the pork won’t be thoroughly cooked. Place them on paper towels to absorb some of the oil. Then transfer them to a cutting board and thinly slice them.

To plate up, divide the arugula between 4 plates. Then add the sugar snaps, radishes and edamame. Place each sliced cutlet on top of the salad and serve the dressing on the side.

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