- 1 lb (500 g) pork loin centre chops (about 4 pieces)
- 1/2 tsp (2 mL) each, salt and pepper
- 1 tbsp (15 mL) corn starch
- 1 lightly beaten egg
- 1 tbsp (15 mL) water
- 1 cup (250 mL) Panko (Japanese bread crumbs) or regular bread crumbs
- 1/4 cup (50 mL) canola or vegetable oil
- 1/2 cup (125 mL) chicken broth
- 2 tbsp (30 mL) mirin (Japanese sweet rice vinegar)
- 2 tbsp (30 mL) soy sauce
- 1 cup (250 mL) sliced onions
- 1 cup (250 mL) each, sliced red and green pepper
- 4 cups (1 L) hot cooked USA white long grain rice
- 1 thinly sliced green onion
- 1 tsp (5 mL) toasted sesame seeds
- Season pork with salt and pepper. Lightly coat in corn starch. Whisk together egg with water and coat pork completely. Reserve leftover egg.
- Place breadcrumbs in a shallow dish and dredge pork to cover each cutlet completely in breadcrumbs.
- Heat oil in a skillet over medium high heat. Cook pork until deep golden and just a hint of pink remains, about 6 minutes per side. Transfer to a paper towel-lined platter to absorb any extra oil. Slice when cool. Set aside.
- In bowl, whisk together chicken broth, mirin and soy sauce. Set aside.
- Meanwhile, remove all but 1 tbsp (15 mL) of oil from pan. Cook onions, red and green peppers over high heat just until onion is tender, about 1 minute. Pour broth mixture over peppers. Place pork back into pan with reserved egg. Stir gently to combine.
- Serve in bowls over cooked rice. Garnish with green onions and sesame seeds.
Recipe courtesy of Chef Matthew Kimura, Quebec