July 27: Grilled Pork Tonkatsu
POSTED: 10:03 am MDT July 27,
2008
Quick-cooking pork cutlets finished applesauce-based Tonkatsu sauce.
1 whole pork tenderloin, about 1 lb
salt and pepper, or Tom Douglas Tokyo Rub
Tonkatsu Sauce (available at Tony’s)
Have your butcher remove the silver skin from the pork tenderloin and cut into 1.5-inch thick medallions across the grain. Then have him pound the pieces between waxed butcher’s paper to create thin pork cutlets less than 1/4 inch thick.
Preheat grill to high heat and brush clean. Prepare all your sides and veggies – this dish cooks fast! Turn grill flame off and mist or wipe cooking grate well with canola oil – relight grill and immediately add cutlets.
Grill quickly over high heat to brown – these thin cutlets cook in about 2 minutes per side – overcooking will only dry the pork. Remove to a plate and serve as a meat cutlet with plenty of Tonkatsu sauce, or on a bun with shredded lettuce or cabbage and Tonkatsu sauce. Serves 2-4. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacci.com
1 whole pork tenderloin, about 1 lb
salt and pepper, or Tom Douglas Tokyo Rub
Tonkatsu Sauce (available at Tony’s)
Have your butcher remove the silver skin from the pork tenderloin and cut into 1.5-inch thick medallions across the grain. Then have him pound the pieces between waxed butcher’s paper to create thin pork cutlets less than 1/4 inch thick.
Preheat grill to high heat and brush clean. Prepare all your sides and veggies – this dish cooks fast! Turn grill flame off and mist or wipe cooking grate well with canola oil – relight grill and immediately add cutlets.
Grill quickly over high heat to brown – these thin cutlets cook in about 2 minutes per side – overcooking will only dry the pork. Remove to a plate and serve as a meat cutlet with plenty of Tonkatsu sauce, or on a bun with shredded lettuce or cabbage and Tonkatsu sauce. Serves 2-4. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacci.com
