Katsudon Recipe
Ingredients
880 gm pork belly
4 eggs, beaten
40 gm breadcrumbs
A pinch of salt
A pinch of cracked black pepper
200 ml tempura sauce
60 gm leek juliennes (whites only)
Oil for frying
Directions
Slice the pork belly into 220 gm slices and season with salt and black pepper.
Dust in the flour.
Remove and dip in half the beaten eggs and breadcrumb the sliced pork.
Shallow fry the pork slices.
When golden brown, remove and place onto butter paper to remove excess oil.
Place the fried pork slices in a fresh pan, top with the leeks and the tempura sauce and bring to a boil.
Simmer.
Pour the remaining beaten egg mixture over the pork.
Simmer till cooked.
Remove and place the mixture into a serving bowl and serve with side dishes.
Dust in the flour.
Remove and dip in half the beaten eggs and breadcrumb the sliced pork.
Shallow fry the pork slices.
When golden brown, remove and place onto butter paper to remove excess oil.
Place the fried pork slices in a fresh pan, top with the leeks and the tempura sauce and bring to a boil.
Simmer.
Pour the remaining beaten egg mixture over the pork.
Simmer till cooked.
Remove and place the mixture into a serving bowl and serve with side dishes.
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