I love chicken katsu! That crispy, sliced chicken, paired up with steamed rice and creamy mac salad... YUM! I particularly love the katsu sauce. Definitely Hawaii's BBQ sauce claim to fame! This takes pork chops to that level. Tender, pounded out and bone-in pork chops, marinated, breaded and fried to a crispy brown. Served with two scoops rice, and one scoop Pineapple-Mac salad, and a side of that katsu sauce... goodnight!
Make some Katsu Sauce:
½ cup Worcestershire sauce
1 cup ketchup
1 cup sugar
1 cup chicken stock
½ cup + ½ cup water, reserved
⅓ tsp kosher salt
¼ tsp white pepper
¼ tsp garlic powder
2 - 3 dashes Tabasco sauce
½ tsp cornstarch
In a medium saucepan over medium heat, whisk together all ingredients except the reserved ½ cup water and cornstarch. Bring to a boil, and simmer for about 5 min. Whisk the cornstarch into the reserved water and whisk into the simmering mixture. Bring back up to a simmer, and let sauce thicken for about a minute or two. Continue to simmer until sauce is thick like a BBQ sauce.
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- ½ cup mayo
- ¾ tsp dry mustard
- 1 ½ tsp sugar
- 1 ½ Tbls cider vinegar
- 3 Tbls sour cream
- ½ can pineapple rings, drained and diced
- ½ tsp kosher salt, plus more to taste
- Freshly ground black pepper
In a large bowl, whisk together the mayo, dry mustard, sugar, ½ tsp salt, vinegar, and sour cream, and blend well. Fold in macaroni, celery, onion, pineapple and parsley, and mix well. Give it a taste, and season with a little more salt and pepper. Let rest in fridge, covered for about an hour or so.
Marinade for the pork:
- 1 cup light brown sugar
- 1 cup rice vinegar
- ⅔ cup hot chili paste (sambal oelek)
- ½ cup fish sauce (nam pal or huac nam)
- ½ cup Sriracha
- 4 tsp finely grated, peeled ginger
- 4 large bone-in pork chops
In a small saucepan, over medium-high heat, whisk together all ingredients, expect pork, until sugar is dissolved. Bring to a boil, reduce heat and simmer until slightly thick, about 10 min. Let cool.
When marinade is room temp, place pork chops in zip top bag and add marinade. Massage marinade into pork, and let chill in fridge for at least 2 hours.
Pound out the pork and bread it:
- 2 cups panko bread crumbs
- 3 eggs, beaten
- 1 Tbls milk
- salt and pepper
- 4 reserved marinated pork chops
- vegetable oil for pan frying
Take the pork chops out of the marinade and remove any excess liquid. Dip each chop into the egg mixture and place into Panko. Bread evenly, and let rest on rack in fridge for about 15 min. Dip breaded chops back into egg mixture, and back into Panko. Bread evenly again, and let rest in fridge for another 15 min.
Prepare a deep skillet with 1" - 2 " of oil, over medium-high heat until oil reaches 350º.