Best 2 Pork Tonkatsu With Watermelon Tomato Salad Recipes

Indulge in the tantalizing flavors of Japanese cuisine with our delectable Pork Tonkatsu with Watermelon-Tomato Salad. This culinary masterpiece features succulent pork cutlets coated in crispy panko breadcrumbs, deep-fried to perfection, and served with a refreshing salad of sweet watermelon, juicy tomatoes, and a zesty dressing.

Complement your meal with the delightful Miso Soup, a classic Japanese soup brimming with umami flavors from the miso paste, wakame seaweed, and tofu. For a side dish that packs a punch, try the savory Hijiki Seaweed Salad, a crunchy and nutritious combination of hijiki seaweed, carrots, and a tangy dressing.

Craving something sweet to balance the savory flavors? Look no further than our irresistible Japanese Cheesecake, a fluffy and light cheesecake with a delicate crumb crust, sure to satisfy your sweet tooth. And for a refreshing drink to wash it all down, our homemade Calpico, a popular Japanese yogurt-based beverage, is the perfect choice.

Embark on a culinary journey to Japan with these authentic and flavorful recipes, guaranteed to transport your taste buds to the heart of this culinary wonderland.

Let's cook with our recipes!

PORK TONKATSU WITH WATERMELON-TOMATO SALAD

Pork Tonkatsu with Watermelon-Tomato Salad image

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

Provided by Bon Appétit Test Kitchen

Time 30m

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

2 cups 1/2" cubes watermelon
2 cups cherry tomatoes, halved
2 cups (lightly packed) baby arugula
1/4 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons Dijon mustard, divided
1 tablespoons fresh lemon juice plus
4 lemon wedges
1/2 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper plus more
2 large eggs
2 cups panko (Japanese breadcrumbs)
4 4-ounce boneless center-cut pork chops, pounded to 1/8" thickness
6 tablespoon vegetable oil, divided
Ingredient info: Panko can be found in better supermarkets and at Asian markets.

Steps:

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 tablespoon mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
Whisk eggs and 1 tablespoon mustard in a medium bowl. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.
Working in 2 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.
Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.

PORK AND WATERMELON SALAD

Pork and Watermelon Salad image

The mixture of juicy watermelon and luscious pork fat make the effort of this project recipe well worth it. The recipe requires making a kind of quick pickle of the rind, which gives the dish added character.

Provided by Melissa Clark

Categories dinner, project, main course

Time 4h30m

Yield 8 servings

Number Of Ingredients 28

Ingredients

3 pounds raw, uncured pork belly, skin on
2 cups kecap manis
6 tablespoons Chinese black vinegar
3 tablespoons dark soy sauce
3 tablespoons Thai or Vietnamese fish sauce
Freshly squeezed juice of 1 lime
Canola oil or peanut oil, for frying
All-purpose flour, for dusting
Salt, if needed
5 pounds watermelon
2 cups rice wine vinegar
3 shallots, sliced
2 Thai bird chilies, sliced
2 kaffir lime leaves
1 ounce (2 inches) fresh gingerroot, peeled and sliced
1/2 round (1 ounce) palm sugar or 2 tablespoons light brown sugar
1 tablespoon kosher salt
1 1/2 rounds palm sugar (3 ounces) or 6 tablespoons light brown sugar
1 cup rice wine vinegar
1/2 cup freshly squeezed lime juice
6 ounces gingerroot, peeled and sliced
6 cilantro roots and 1 inch of stems, cleaned and trimmed
2 garlic cloves, roughly chopped
3/4 teaspoon kosher salt
3 scallions, trimmed and sliced, for garnish
1 cup torn Vietnamese coriander (rau ram) leaves, for garnish
1 cup torn Thai basil leaves, for garnish
Sesame seeds, for garnish (optional)

Steps:

Crosshatch pork belly skin with sharp knife, making cuts 1/2-inch apart. Place pork belly in non-reactive dish. Combine kecap manis, vinegar, soy sauce, fish sauce and lime juice, and pour over pork belly. Chill for 24 to 48 hours, turning several times.
Preheat oven to 275 degrees. Place belly, skin side up, in baking pan with 2 cups marinating liquid and 2 cups water. Liquid should come halfway up the pork; if not, add more water or use smaller pan. Cover pan with foil. Bake until a skewer penetrates the belly with little or no resistance, 3 to 4 hours. Remove pork from liquid and let cool. Leaving skin on, slice belly into 1-inch chunks.
To make salad, cut watermelon flesh into 1-inch cubes (discarding seeds). Reserve rind. Refrigerate flesh until ready to use. With sharp knife, remove outer green skin of rind, reserving white part. Dice white rind into 1/2-inch cubes. Transfer to a heatproof bowl.
In a saucepan over medium-high heat, combine rice wine vinegar, shallots, chilies, kaffir lime, ginger, palm sugar, salt and 1 cup water, and bring to boil. Cook until sugar dissolves. Strain liquid over white rind. Let cool, then chill for at least 1 hour or as long as 2 days.
To make dressing, roughly crush palm sugar using a mortar and pestle or place in a plastic bag and crush with a hammer or heavy can. In a food processor, combine sugar with vinegar, lime juice, ginger, cilantro, garlic and salt, and blend until smooth.
In medium saucepan or wok, heat 3 inches canola or peanut oil to 375 degrees. Lightly dust pork belly cubes with flour, shaking off excess. Working in batches, fry pork belly until dark golden brown and crispy, 6 to 7 minutes. Transfer to a paper-towel-lined plate. Season with salt, if necessary.
In a mixing bowl, toss the watermelon flesh with just enough dressing to coat. Divide pork among serving plates, and top with watermelon flesh and a few cubes of pickled rind. Drizzle additional dressing around plate. Garnish with scallions, coriander leaves, basil, and sesame seeds, if using.

Tips:

Use high-quality pork: Look for pork that is well-marbled and has a good amount of fat. This will help the tonkatsu stay juicy and flavorful.
Tenderize the pork: Pounding the pork cutlets with a meat mallet will help to break down the fibers and make them more tender.
Use panko breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, which will give the tonkatsu a perfect crunch.
Double-coat the pork: Dredging the pork cutlets in flour, then egg, and then panko breadcrumbs will help to ensure that they are evenly coated and crispy.
Fry the tonkatsu at a high temperature: This will help to create a crispy crust and prevent the pork from becoming greasy.
Serve the tonkatsu with a dipping sauce: Tonkatsu is traditionally served with a dipping sauce made from Worcestershire sauce, soy sauce, and mirin. You can also add other ingredients to the sauce, such as grated ginger or garlic.
Garnish the tonkatsu with shredded cabbage: Shredded cabbage is a refreshing and flavorful addition to tonkatsu. You can also garnish the dish with other vegetables, such as tomatoes or cucumber.

Conclusion:

Pork tonkatsu is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it with rice, noodles, or vegetables, tonkatsu is sure to be a hit. The watermelon-tomato salad is a refreshing and flavorful side dish that perfectly complements the richness of the tonkatsu. This recipe is easy to follow and can be made with ingredients that are readily available. So next time you're looking for a satisfying and delicious meal, give pork tonkatsu with watermelon-tomato salad a try.