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Folded Pork Katsu Croissant


This famous japanese dish, the pork tonkatsu, consist of pork coated in panco bread crumbs and deep fried. In my recipe I take the flavour profile of this simple this one step further but pounding the pork out thin, then folding in the seasoning in the layers of pork. Sort of a pork katsu croissant!







HERE IS THE RECIPE:


MAIN INGREDIENTS:

  1. Pork Fillet - 500g

  2. Sharp Cheddar Cheese - ½ cup coarsely grated

  3. Shallots - 4 tablespoons finely diced

  4. Butter- 3 tablespoons

  5. Oil - 1 cup


BATTER/ COATING

  1. Bread Crumbs - 1 cup

  2. Flax Seeds - 2 tablespoons

  3. Eggs - 2 whole eggs

  4. Cream - ¼ cup

  5. All purpose flour - ½ cup


SEASONING:

  1. Dried Basil - 3 teaspoons

  2. Garlic Powder - 3 teaspoons

  3. Salt & Pepper - to taste


METHOD:


Preparing the Pork Fillets

  1. Divide the pork fillets in half to get 250g each.

  2. Then butterfly each 250g into half again lengthwise.

  3. Cover with cling wrap and pound out flat. (Thickness should be about 3mm)

  4. Set Aside.


Preparing the Batter/ Coating

  1. Mix Flax Seeds with bread crumbs in a tray, season with salt and pepper and set aside.

  2. Whisk Eggs and cream together in a wide bowl until well combined and set aside.

  3. Place all purpose flour in a try and season with salt and pepper and set aside.


Making Folded Pork

  1. Lay the flattened pork out flat.

  2. Sprinkle on ¼ cup grated cheese, 2 tablespoons of diced shallots , 1 ½ teaspoons dried basil, 1 ½ teaspoon garlic powder and salt and pepper.

  3. Fold into thirds making sure to keep stuffing inside.

  4. Repeat for the other piece.


Battering the Folded Pork

  1. Line up you 3 batter mixes in this order: Seasoned Flour, Cream and Egg Mixture, and seasoned Breadcrumbs.

  2. Carefully lift up folded stuffed pork and coat with seasoned flour, dust off excess.

  3. Then coat with egg and cream mixture; followed by bread crumbs.

  4. Repeat until all folded pork parcels are coated.


Ready to Fry

  1. Heat Oil and butter in a pan, just enough to cover half way up the pork parcels. Oil should be at 140-150 degrees celcius

  2. Carefully lay coated pork parcels into the oil and let fry for 3 mins each side.

  3. Once golden brown, remove and place on the rack to drain excess oil.

  4. SERVE AND ENJOY WITH YELLOW MUSTARD AND/OR MAYO.


Have fun sharing the recipe and cooking for your friends and family!

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Happy Cooking,

Chef Dominic Hulme


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