Nick’s Pick | Pork Katsu & Roasted Garlic Mayo
Yellow Wax Beans & Smashed Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
980 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get ready for the golden hour! These pork chops are pan-cooked in a coating of panko crumbs for a crumbly, crispy, golden finish. Serve the succulent slices with a couple more Japanese-inspired classics. We’re talking expertly cooked rice for a base, and gently smashed cucumbers sharpened with rice vinegar and sesame spices for a side. Roasted yellow wax beans give you more to veg out on, and roasted garlic mayo gives you more to dip into.
We will send you:
- 2 Pork chops
- 300g Yellow wax beans
- 2 Cucumbers
- 60ml Mayonnaise
- 30ml Rice vinegar
- 40g Panko
- 15g Minced roasted garlic
- 160g Basmati rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
6 g
Sodium
1270 mg
Total Carb
102 g
Sugars
14 g
Protein
45 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ⅓ of the vinegar. Fluff and keep warm.
Prepare the pork
Meanwhile, in a medium bowl, combine ½ the mayo, ½ tbsp water (double for 4 portions) and S&P. In a second medium bowl, combine the panko, ⅓ of the spices and S&P. Pat the pork dry with paper towel. Working one at a time, coat the pork in the mayo mixture (letting any excess drip off), then in the panko (pressing to adhere).
Cook the pork
In a large pan, heat a thin layer of oil on medium. Add the pork* and cook, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a paper towel-lined plate.
Mise en place
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Remove the stem ends of the wax beans. In a small bowl, make the smashed cucumber salad by combining the remaining vinegar and spices, and 1 tbsp oil (double for 4 portions). Add the cucumbers; toss well.
Roast the wax beans
On a lined sheet pan, toss the wax beans with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender.
Make the garlic mayo & serve
In a second small bowl, combine the garlic and remaining mayo. Divide the rice between your plates. Top with the wax beans, pork (slice beforehand if desired) and smashed cucumber salad. Serve the garlic mayo on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
