Pork Belly Katsu Recipe
Pickled Jalapeno Tarter | Kaiware & Shiso | House Made Tonkatsu Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Pork Belly Katsu
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly Katsu
Pickled Jalapeno Tarter
House Made Tonkatsu Sauce
Garnish
Method
Pork Belly Katsu
Prepare the Pork Belly
Season the pork belly with salt and black pepper. Cut into 1-inch thick slabs.
Coat the Pork Belly
Dredge each slab in flour, dip in beaten eggs, then coat with panko breadcrumbs.
Fry the Katsu
Heat vegetable oil in a large skillet over medium-high heat. Fry the pork belly slabs until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
Pickled Jalapeno Tarter
Make the Tarter Sauce
In a separate bowl, mix mayonnaise, Dijon mustard, and salt. Add pickled jalapenos with a bit of the pickling liquid to the mayo mixture. Stir to combine.
House Made Tonkatsu Sauce
Combine Sauce Ingredients
In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, garlic powder, and ground ginger. Mix well.
