Jan’s family has had a love affair with pork recipes for the longest time. His mother loved eating pork so much that she almost always had it three times a day, every day of her life. Even when the main course was vegetables or fish, Jan’s father made sure to fry a small cut of meat just for her.
This explains why Jan is so good with pork. My mother/Yoda, the health advocate, is distressed that Jan/Darth Vader has taken me to the dark side. To appease her, I’ve promised I’ll return to the Force once my cholesterol levels spike again.
In the meantime, I’ll repeatedly feast on this sweet breaded pork strips dish inspired by a katsudon recipe.
Ingredients:
3 pork chop cuts, cut into strips
2 eggs beaten
3 eggs
3 tablespoons soy sauce
4 tablespoons sugar
1 Pork bouillon cube
2 cups water
Hot, cooked rice
Flour
Breadcrumbs
Onions, sliced
Green onions, chopped
Carrots, thinly sliced
Salt
Pepper
Oil
Procedure:
1. In a bowl, season pork strips with salt and pepper. Be careful not to add too much salt or pepper. Coat strips with flour, dip in beaten eggs and coat with breadcrumbs.
2. Fry in hot oil until brown. Remove from pan and let oil drip
3. In a separate pan, mix soy sauce, sugar, water, bouillon cube and water. Let boil. Add salt and pepper to taste. Simmer for three minutes. Start plating rice and pork half a minute before the sauce is done.
4. Place hot rice on a bowl and top with pork strips. Pour sauce over the pork and break an egg over it. If the rice and sauce remain hot during plating, the egg will get cooked on its own. Top with carrots, onions and green onions. Serves 3.
Wife’s Verdict:
I’m not a great fan of sugar in main dishes but the sweet taste in this dish was just a marvel. Perhaps what kept it within my taste preferences was the salt and bouillon cube. The onions and carrot strips were a good addition to break the sweetness.
Jan’s Quip: “Tomorrow I’ll go on a vegetable diet.”
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