Thursday, September 7, 2017

Cooking Again - Pork Katsu with Beet Puree and Grilled Peppers

     Good grief, it has been forever since I have been on my own site.  I spent the summer travelling: Puerto Rico, Peru, Canada,  France, Germany and Spain.  It was an incredible experience and I still have not quite recovered.  I dream of the next trip.
     So there hasn't been a lot of time for cooking; although Cate and I made an incredible dinner of mussels while we were in France.  Actually, we loved it so much, we made it for two dinners.  Back at home, the CSA has been providing us with lots of vegetables and for the first time in my life, I actually harvested so many tomatoes from my own garden, that I am sick of tomatoes.  How did that happen.
     So last week, we received a paper bag filled with beets.  I have to admit:  beets are not my favorite.  I normally just pickle them and use them in an arugula salad with goat cheese. So, I started my Internet search and found a pork dish served with a beet puree.  It sounded interesting so I decided to give it a try.  Even on a school night, it did not take long to put this on the table.  The puree can be made several days in advance which would cut down the prep time even more.  Pork Katsu is the Japanese version of breaded pork.  I fell in love with it last year when we were in Japan.  The shishito peppers were also a CSA gift and after a few seconds on the grill, they were a perfect compliment to the meal.

Pork Katsu with Beet Puree
Adapted from Bon Appetit

Pork Katsu with Beet Puree

Ingredients for Puree:

1 small red beet, peeled and thinly sliced
1 small shallot, diced
1 small pear, peeled and thinly sliced
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup Greek yogurt
Salt and Pepper
1T olive oil

1.  Heat the oil in a saucepan over medium-low.  Add shallots and cook lightly for four minutes.  Add pear, beets and chicken broth.  Raise heat to medium and cook until it is very soft and the liquid has almost evaporated.  Cool for 10-15 minutes.
2.  Puree in a blender with the cream and yogurt.  Season with salt and pepper.
3.  Spoon a nice amount on the bottom of dinner plate.  Scatter sliced chives over the top.

Ingredients for Pork Katsu:

1 lb pork loin, sliced thinly
2 cups Panko
1 cup flour
2 eggs, beaten
Salt and Pepper

1.  Set up a station with three containers:  flour, egg, Panko.  Season each with salt and pepper.  Cover each  piece of pork with the flour, dip entirely in the beaten eggs and finally place into the Panko, pressing down lightly so the Panko covers each piece.  Set on plate until all pieces are breaded.  At this point, you can either cook the pork or put in the refrigerator for a few minutes.
2.  To cook:  Heat 3 T vegetable oil.  When hot, place three to four pieces of pork into the skillet and fry for 2-3 minutes until lightly browned.  Gently flip and cook on the second side.

Place two cutlets of pork atop the beet puree.  Serve with your favorite vegetable or rice.


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