Embrace the wonders of air frying with this Pork Katsu recipe. Air frying offers a healthier, less greasy route to crispy perfection. For the ultimate crackling, ensure your pork is dry before cooking and use a high heat blast at the end.
Servings:
2
Ingredients:
17
Total time:
20 minutes
Ingredients
- 2 x 300g boneless pork neck steaks
- 1 cup bread crumbs or coarse cornflakes
- 1 cup all-purpose flour
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground coriander
- Salt to taste
- Pepper to taste
- 2 eggs, beaten with some milk
Jasmine rice
- Cabbage, diced
- Spring onion, diced
- Fresh cilantro for serving
- Fried garlic
- Neutral oil, for air frying
Katsu sauce
- 4 1/2 Tbsp. Worcestershire sauce
- 2 Tbsp. sugar
- 5 Tbsp. ketchup
- 2 Tbsp oyster sauce
Method
- Remove the pork from the fridge. Flatten to about 1 1/2 cm thickness.
- Coat each steak first in the spiced flour, then the egg mixture, and finally in the breadcrumbs or cornflakes. Repeat for a thorough coating.
- Place the pork in an air fryer-safe dish. Drizzle with oil.
- Cook for 10 minutes on each side. Increase the temperature to 200°C for extra crackling for the last five minutes.
- Remove the pork, slice into strips, and serve over fluffy rice. Top with Katsu sauce, diced spring onions, sesame seeds, fried garlic, and fresh cilantro.
- Add diced cabbage for added crunch.
