Recipe: Baked Pork Katsu
Estimated Cooking Time: 25 Minutes + 15 Minute Prep | Serves 4
As the summer season kicks off, I thought it was about time I shared another delicious recipe with you!
This one has many variations and can be spiced up to suit your individual tastes - but one thing is always the same… it’s delicious!
I made this recipe with boneless pork chops, but you could easily use a pork tenderloin, cut into pieces, or chicken instead. You can also spice it up with more or different dried spices if you like. You can use fresh ginger for the sauce or ground. You can bake these as I did, or fry them in your cast iron with a little coconut oil. The possibilities are endless!
So I certainly hope you give this recipe, in any variation, a try the next time you have dinner guests over or simply want a healthy meal that’s a little different from your ordinary go-to’s. In fact, I wouldn’t be surprised if this recipe made it’s way into your regular rotation!
Pork Katsu
Ingredients:
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4 Pork Chops, boneless or 1 1/2 lb Pork Tenderloin
4 Tbsp Arrowroot Powder
2 Eggs, large
3 Tbsp Water
3 Tbsp Shredded Coconut Flakes, unsweetened
1/2 cup Gluten-Free Panko Bread Crumbs
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp dried Parsley
Sea Salt & Pepper
Sesame Ginger Sauce
1/2 tsp ground ginger
3 Tbsp Rice Vinegar
2 Tbsp Olive Oil
2 Tbsp Coconut Sauce (coconut aminos)
1/4 tsp Garlic Powder
Tools:
Parchment paper
Mallet or wide jar
Medium mixing bowl and whisk
2 shallow dishes or plates
Tin foil and cookie sheet
Small mixing bowl
Method:
Preheat oven to 400F.
Trim off any visible fat on your pork chops or tenderloin.
Place one pork chop on parchment paper and cover with another sheet of parchment paper. Use a mallet or bottom of a wide jar to pound it down to about 1/4 inch think. Set aside. Repeat until all pork is of equal thickness.
Season both sides of pork slices with sea salt and pepper. Set aside.
In a medium bowl, whisk the eggs and water.
Add arrowroot powder and a pinch of sea salt and pepper to one shallow dish or plate. Combine.
In the other, combine bread crumbs, coconut flakes, oregano, basil, and parsley.
Prepare a cookie sheet by lining it with tin foil then lightly spray the foil with avocado oil or coconut oil.
Take your time and dredge each piece of pork in the arrowroot powder, being careful to coat all sides of the pork.
One at a time, dip each piece of floured pork into the egg mixture then coat with breadcrumbs. Press down slightly on each side to ensure a good coat of breadcrumbs.
Place each prepared piece of pork on the cookie sheet, making sure they do not touch. Lightly spray the tops of each piece of pork with avocado or coconut oil. Bake for 15 minutes, flip, and bake for about 10 more minutes until cooked through.
While pork is cooking, combine all sauce ingredients in a small mixing bowl. Whisk with a fork or small whisk.
Serve right away with sliced cabbage, cauliflower rice, and sauce.
Alternatives:
No pork? Use skinless, boneless chicken breasts for this recipe instead. Pound the chicken with a mallet and follow the rest of the steps as is.
For low-FODMAP, omit the garlic powder.
Can’t find gluten-free Panko? Use almond meal with a little more coconut instead.
Looking for a simpler sauce? Try mixing 3 tablespoons of mayo with 1 tablespoon of hot (English) mustard. It doesn’t get any easier than that!
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However you prepare this dish, please let me know in the comments below. I’d love to hear how you enjoyed it. As always, I welcome your thoughts and value your feedback. Let me know what you think by dropping me a line or commenting below.
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