Nick's Tonteki
2024-04-19 12:29:09
Japanese pork steak - Yum! Ton = pork, Teki = suteki (steak). The shredded, raw cabbage and tomato really finish this.
Ingredients
- 4 ea. 1-in thick pork loin chops (boneless)
- ½ head Cabbage – shredded
- 2 ea. Roma tomato – quartered
- AP Flour For dredging
- TT Salt and pepper
Sauce
- 3 T Worcestershire sauce
- 2 T Oyster sauce
- 2 T Soy sauce
- 2 tsp. Mirin
- 2 tsp. Rice wine vinegar
- ½ tsp. to 1 tsp. Crushed red pepper
- 1 tsp. Garlic powder
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Instructions
- Shred cabbage and place into salad spinner or colander in a mixing bowl and cover with cold water
- Soak cabbage for 20 minutes (while cooking pork), then rinse and strain cabbage
- Pat chops dry and shape to similar thickness with a mallet
- Cut 1 inch into fat side of chops, this will make cutting into bite-size slices easier later and keep the edges from curling in the pan
- Season chops with salt and pepper
- Pour some flour into a pie pan or plate and dredge the chops in it, shaking off excess flour
- Heat sauté pan over medium-high heat
- Add oil to pan when hot (I use vegetable oil for searing, higher smoke point than olive oil and not seed or soy oil but whatever works)
- When oil is heated sear the chops, about 3 minutes per side, then sear the edges
- Remove chops from pan and cut them into strips where you cut before
- Add chops back to sauté pan and add the sauce
- With a spoon, baste the chops for a few minutes, poke with the spoon, they should have a spongy give and bounce back where you poke. If a dent remains and the flesh doesn’t bounce back into shape the meat is a little rare – keep cooking
- Serve chops strips over cabbage with tomato quarters on the side
- Drizzle any remaining pan sauce over the chops and cabbage
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