I’m still alive! After spending last week on vacation in Florida, I have been busy catching up on work and my workouts, and have had little time to cook or post. My cupboard and refrigerator are pretty empty, so I have been living mostly off of leftovers this week. I did, however, find some Berkshire pork cutlets in my freezer, so I prepared pork tonkatsu, a simple japanese dish of panko-breaded pork with a sweet and sour sauce.
I prepared the pork using the tonkatsu recipe from Mark Bittman’s The Best Recipes in the World. It’s very easy: season the pork, dredge in flour, dip it in beaten eggs, and coat it with panko. Shallow fry for 3 minutes per side. Serve with a sauce consisting of equal parts dijon mustard, mirin, and soy sauce, and slightly less rice vinegar. I served the pork with roasted potatoes and stir fried kale. Sorry, no picture due to poor lighting.
Now that this hectic week is almost over, I’ll I can make my return to the kitchen (and the blog).
