Pork Tonkatsu with Ponzu Cherry Compote

 

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Tonkatsu is one of the most beloved “western style” Japanese foods in Japan. A pork cutlet is dredged in flour, egg, panko and then fried. “Ton” is Japanese for pork, and “katsu” is derived from the word for cutlet. The best thing about tonkatsu is that it’s super easy to make.

The highlight of this dish is the ponzu flavored cherry compote. Ponzu (ポン酢?) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzushōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese language from the English word punchSu () is Japanese for vinegar, and hence the name literally means vinegar punch.

To make the dish even more Asian in flavor, mizuna would have been used in the salad.
Mizuna (ミズナ(水菜)which loosely translated into English as  “water greens” is also known as , shui cai, kyona, Japanese mustard, potherb mustard, Japanese greens, California peppergrass, or spider mustard is a cultivatedvariety of Brassica rapa nipposinica. The name is also used for Brassica juncea var. japonica. The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy, but less so than arugula. A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. I Japanese cuisine, you will find them pickled. Highly resistant to cold and grown extensively during the winter months in Japan.

This dish is easy to make and takes less than thirty minutes to complete, from start to finish. The finish plate for each serving is a pork cutlet topped laying on a bed of dressed arugula and  with a cherry compote and a sprinkling of lemon zest.

 

Serves 4

Ingredients:
1 cup fresh  dark cherries*
2 cloves garlic
1  package of fresh argula
4 pork cutlets
2 Tablespoons ponzu sauce
3 Tablespoons honey
1/2 cup all-purpose flour
Kosher salt, to taste
Ground Black pepper, to taste
1 Teaspoons mustard powder
1 cup  Japanese panko bread crumbs
1 egg
Zest of 1 lemon

Directions:
Wash produce. Roughly chop cherries, discarding pits. Peel and mince garlic. Place the pork between to sheets of plastic wrap; using a meat mallet, rolling pin or small heavy pan, pound to about an  ½ inch thickness. Remove pork from the plastic and  pat dry with a paper towel.

Prepare Ingredients:

 

To make the cherry ponzu compote: In a small bowl, combine the honey and ponzu sauce. Add  the cherries and stir to combine. Taste and add salt and pepper as needed. Set aside.

 

To bread the pork: In a large shallow bowl, combine flour, salt, and pepper. In a second large shallow bowl, whisk together the egg with mustard powder. In a third large shallow bowl, add panko bread crumbs. Season pork on both sides with salt and pepper. Add to flour, turn to coat, then shake off excess. Add to egg, turn to coat, then allow excess to drip off. Add to panko bread crumbs, pressing to adhere.

Bread Pork:

 

 

 

To cook the tonkatsu: Heat 1 tablespoon vegetable oil in a large pan over medium heat. When oil is shimmering, add pork and cook until browned on outside, 3-4 minutes per side. Remove from pan and transfer to a paper towel-lined plate to drain.

Cook Pork Tonkatsu:

 

While pork cooks, in a large bowl, combine  garlic, and 1 teaspoon vegetable oil. Taste and add salt and pepper as needed. Add the arugula and toss to coat.

 

To serve, divide the  pork tonkatsu and salad evenly between plates. Spoon the ponzu cherry compote over pork; garnish with the lemon zest  and serve.

Enjoy!

Cook’s Notes:
If fresh cherries are not available, frozen dark cherries can be used in this recipe. Just be sure to thaw and drain any excess water before using.

Canned cherries can also be used, just omit the honey, if the cherries are packed in a heavy syrup or glaze

TODAY.com Parenting Team FC Contributor

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Shaved Asparagus Salad With Limoncello Vinaigrette

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I love spring time produce and there is nothing more perfect than long green stalks of asparagus for a really quick meal.

What is trending in the food world right now is shaved vegetables eaten raw, like carrots, Brussel sprouts, and asparagus. And the best thing about shaved vegetables, you can eat them raw, making them the perfect ingredient for light salads that can be served for lunch and/or dinner.

In this recipe, a Limoncello vinaigrette is called for as a dressing for the salad. However, you can just use freshly squeezed lemon juice tossed with the shave asparagus for a truly paleo gluten-free salad.

Enjoy!

Serves 4

Ingredients:
One pound large asparagus spears, washed, trimmed and peeled

For the Vinaigrette:
1⁄4 cup limoncello
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 1⁄2 teaspoons dijon-style mustard
1⁄2 cup extra virgin olive oil
Kosher salt, to taste

Blood orange zest, for garnish
Lemon zest, for garnish

Directions:
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl. The the tips will snap off as spears get thinner, so add them to the bowl as well.

Whisk the limoncello, lemon juice, zest and mustard in a small bowl.Whisk in the olive oil and season to taste with salt.

Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Sprinkle orange an lemon zest over the salad and serve immediately.


Catfish with Green Olives

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This is a family favorite dish. If you are looking for something that is quick and easy to make during a week  night and you are mindful of being healthy on a budget, then this simple recipe is just right  for you !

Serves 4

Ingredients:
1 cup pimento-stuffed green olives, rinsed, drained, sliced
2 Tablespoons olive oil
1 teaspoon finely grated lemon zest
3 Tablespoons chopped fresh Italian parsley
A squeeze of lemon juice
Four 6-ounce catfish fillets
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, serving

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Main Ingredients

Directions:
Stir together olives, oil, zest ,  2 tablespoons of parsley and a squeeze of lemon juice  into a bowl.

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Oil a 12-inch non-stick skillet with a tight fitting lid. Season catfish with salt and pepper and arrange skinless side down in the skillet, tucking thinner ends of each fillet under.

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Mound olive mixture on top of fillets.

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Place a sheet of parchment paper on top of mixture and cover skillet.

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Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. To serve, sprinkle with remaining parsley and serve with lemon wedges.

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