Crumbed Pork Tonkatsu with Yuzu Cherry Salsa and Fresh Mixed Lettuce

Prepare Ingredients:

Wash the fresh produce. Roughly chop cherries, discarding pits. Peel and mince garlic. While pork is still in vacuum sealed pack; using a meat mallet, rolling pin or small heavy pan, pound to ½ cm thickness. Remove pork from pack; pat dry with a paper towel.

Make Yuzu Cherry Salsa:

In a small bowl, combine half of garlic, and half of yuzu ponzu sauce. Add cherries and stir to combine. Taste and add salt and pepper as needed. Set aside.

Bread Pork:

In a large shallow bowl, combine flour, salt, and pepper. In a second large shallow bowl, whisk together 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.

Cook Pork Tonkatsu:

Heat 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.

Toss Salad:

While pork cooks, in a large bowl, combine remaining garlic, as much of the remaining yuzu ponzu sauce as desired and 1 teaspoon vegetable oil. Taste and add salt and pepper as needed. Add mixed lettuce and toss to coat.

You Plate It:

Divide pork tonkatsu and salad evenly between plates. Spoon yuzu cherry salsa over pork and serve. Enjoy!