Saltine Cracker Pork Tonkatsu Bowls

Saltine Cracker Pork Tonkatsu Bowls

  • Preparation 35 min
  • Cooking 30 min
  • Servings 4

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.

Featured in RICARDO Magazine (WINTER 2017)

Categories

Ingredients

  • Pickled Vegetables

    • 3 cups (360 g) thinly julienned vegetables (mixture of zucchini, carrot, parsnip or white turnip)
    • 1 cup (85 g) green cabbage, thinly sliced
    • 1/3 cup (75 ml) rice vinegar
    • 1 tbsp brown sugar
    • 2 tsp (10 ml) sambal oelek
  • Rice

  • Pork

    • 1/2 cup (75 g) unbleached all-purpose flour
    • 1/2 tsp cayenne pepper
    • 1/2 tsp ground ginger
    • 2 eggs
    • 1 ½ cups (120 g) saltine crackers, finely crushed (see note)
    • 1 lb (450 g) boneless pork chops, each about ¾ inch (2 cm) thick, cut into ¾-inch (2 cm) strips
    • Vegetable oil, for frying
    • Hoisin sauce, to taste

Preparation

  • Pickled Vegetables

  • Rice

  • Pork

Note from Ricardo

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

Personal Note