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Recipes with pork loin steaks

3 recipes that use pork loin steaks, with photos, step-by-step instructions and cook times. The quickest, Tonkatsu (panko pork cutlet), takes 35 minutes. It is most often cooked with plain flour, egg and avocado.

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Tonkatsu (panko pork cutlet)

Tonkatsu took shape in Tokyo's Ueno and Ginza in the early 20th century, and the specialist katsu restaurants there still serve it the same way: a thick pork loin cutlet in a light, spiky panko crust, sliced into strips, with a mountain of feather-fine cabbage, rice, miso soup and a pot of thick, fruity tonkatsu sauce. This version uses a simple homemade sauce of ketchup, Worcestershire and soy rather than the miso sauce of Nagoya. The common mistake is frying too hot: the crumbs burn before the centre cooks. Fry at 170 °C, then rest the cutlets, which finish cooking as they sit; pork loin is safe at 63 °C after a 3-minute rest. Chef's tip: snip the fat along the edge every 2 cm before crumbing so the cutlet stays flat.

35 minJapaneseMeat
by KrazyBadal 0 views

Bakonyi sertésszeletPork in mushroom paprika sauce

The Bakony hills north of Lake Balaton are known for their beech forests and mushrooms, and any Hungarian dish called bakonyi comes with a creamy paprika and mushroom sauce. Here it covers seared pork loin steaks, a favourite of roadside inns and Sunday lunches across Transdanubia. The sauce starts like a pörkölt with onion, paprika, pepper and tomato, then takes on sliced mushrooms and is finished with sour cream, so it is earthy, tangy and rich. Serve it with nokedli or rice to soak it up. Where most people go wrong is boiling the sauce after the sour cream goes in, which makes it split; keep it just below a simmer. Chef's tip: use a mix of wild and chestnut mushrooms if you can, and fry them hard first so they brown instead of stewing.

60 minHungarianMeat
by KrazyBadal 0 views

Cemita poblanaPork milanesa sandwich

Puebla's markets have whole aisles of cemita stalls, where a domed, sesame-crusted roll is split and piled with a thin, crisp milanesa, sliced avocado, a nest of stringy quesillo, smoky chipotle in adobo and leaves of pápalo, a pungent herb that tastes somewhere between rocket and coriander. This version uses pork loin for the milanesa, the most common choice alongside beef; thin beef steak works the same way. Pápalo is rarely sold outside Mexico, so coriander stands in for it here. It is a meal in itself, eaten with both hands at midday. Chef's tip: pull the quesillo into fine strands rather than slicing it, so it melts into the warm cutlet and holds the sandwich together.

35 minMexicanFast Food
by KrazyBadal 0 views

Goes well with pork loin steaks