Recipes  

Saltine Cracker Pork Tonkatsu Bowls

  • Preparation 35 MIN
    Cooking 30 MIN
  • Servings 4
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When your roster of pantry staples no longer excites, look beyond the usual suspects. Tired of ketchup? Spice it up with sambal oelek. Are you in an acidity funk? Try rice wine vinegar. This logic motivated our Japanese tonkatsu take on good old reliable pork cutlets, served with julienned, marinated vegetables atop  sushi rice. A few surprises lurk within this dish: the snap of raw parsnip in the slaw, the subtle heat of the vinaigrette and the sweet-meets-umami marriage of the hoisin with the crunch of the spiced, breaded pork. Another unexpected (and low-cost) element? Soda crackers, in lieu of the usual panko bread crumbs.

Ingredients

Pickled Vegetables

Rice

Pork

Preparation

Pickled Vegetables

  1. In a bowl, combine all of the ingredients. Let marinate at room temperature until ready to serve.

Rice

  1. In a pot, bring the rice and water to a boil. Season with salt. Stir, cover and cook over low heat for 15 minutes or until the liquid is completely absorbed. Fluff the rice with a fork, cover and let rest for 5 minutes.

Pork

  1. Meanwhile, combine the flour and spices in a shallow dish. In another shallow dish, lightly beat the eggs. Season with pepper. Place the crushed saltines in a third dish.
  2. Dredge the pork in the flour, shaking off any excess. Dip in the beaten eggs, letting the excess drip off. Then firmly press to coat with the saltines. Set aside on a large plate.
  3. In a large non-stick skillet over medium heat, heat ½ inch (1 cm) of oil. Fry several pork strips at a time for 6 minutes, turning halfway through cooking, or until golden brown and cooked through. Add oil, if needed. Drain on paper towels and keep warm.
  4. Serve the rice, pickled vegetables and some pickling liquid in bowls. Top with the fried pork. Drizzle with hoisin sauce.

Note

Crushed saltine crackers make a deliciously light and crunchy coating. Regular breadcrumbs and panko also work well.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.