This is one of the favored and commonly ordered dishes in most Japanese restaurants. With the sweet-savory sauce seeping into the rice and the panko-covered fried pork, every bite is a mixture of crisp and succulent topping.
With a mouthwatering crunch from coating the pork chop in breadcrumbs and frying until golden-brown, the sweetened sauce flavored with softened onion and a hint of sugar, it is a dish that combines sweet and savory in one bowl–a profile that is familiar and well-loved by foodies and the picky ones.
Ingredients
- 1 pc. porkchop, skin off and scored
- Pinch of salt
- 1 tsp, Maggi Magic Sarap
- 1/2 cup flour
- 1 pc. egg
- 1/2 cup bread crumbs
- Cooking oil, for frying
For the Katsudon Sauce:
- 1/2 pc. white onion
- 2 Tbsps. Japanese soy sauce
- 1/2 cup water
- 1 Tbsp. sugar
For Garnish:
- Cilantro
Instructions
- Slice the onion, then place it in the pan.
- Remove the skin of the pork chop and score it. Use a rolling pin to pound it, so it expands and becomes tender. Season with Maggi Magic Sarap and salt on both sides.
- Place the pork chop on a plate and dredge it in flour. Set aside. Pour egg and water in the same plate and bathe the pork chop in the egg wash. In another plate, pour the breadcrumbs and coat the pork chop with it.
- In a pan, heat the oil. Drop the pork chop in it and let it fry.
- Prepare the sauce. In the pan with onions, add water, Japanese soy sauce, and sugar. Bring it to a simmer for a minute or so.
- Flip the pork chop so it will become crisp on both sides and be fully cooked.
- When the pork chop is cooked, remove it from the pan and let it rest for 1 - 2 minutes.
- Beat the egg. While letting the pork chop rest, heat up the sauce.
- After the pork chop has rested, slice it and place it into the sauce. Pour the egg on the sides and over the fried pork chop, cover, then let it cook for 30 seconds.
- Once cooked, pour it over the rice. Garnish it with cilantro.
Rather than the usual fried pork chop and rice, with the occasional Mang Tomas or banana catsup, try this Pork Katsudon and experience another kind of fried dish. With this recipe, your usual pritong ulam will have its familiar crispiness, but with the addition of a delectable sauce that will amaze your taste buds.
Subscribe to Chef Tatung’s YouTube Channel for more recipes.
•••