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Hawaiian Fried Rice & Tonkatsu
Show 25.06
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Hawaiian Fried Rice

3-4 C cooked white rice
2 eggs beaten
¾ C Spam, cubed small
1 bunch scallion, sliced (keep whites and green portions separate)
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1½ Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp peanut oil
½ C fresh pineapple, diced
cilantro as garnish

In a wok, heat 1 tbsp of peanut oil until hot.  Add beaten egg and scramble.  Remove egg and reserve on a plate.

Return wok to heat and add remaining tbsp peanut oil.  When hot, add spam and stir fry.  Add scallion whites, garlic and ginger and stir fry for 20 seconds.  Add rice and using spatula, break in to individual grains.

Add soy, sesame oil and egg.  Once warmed through, mix in pineapple.

Serve and garnish with cilantro.
 
TONKATSU - serves 4

1 to 1¼ lbs. boneless pork loin chops, roughly 1/3 of an inch thick
(If the chops have been cut thicker, ask your butcher to split them through the middle into two separate chops.)

         all-purpose flour for dredging
         2 eggs beaten
         panko bread crumbs
         28 oz. peanut oil

For Garnish
         1 head of Napa Cabbage, thinly shredded
         Tong Katsu sauce (see tips and adaptations)
         Hot Chinese mustard

 Season chops on both sides with salt and pepper and set aside.
 
In 3 dishes respectively, place flour seasoned with salt and pepper, beaten eggs (seasoned), and panko crumbs (seasoned).  Moving in that order and using tongs, dredge pork chop in flour and shake off excess, dredge through egg mixture (shaking off excess), and dredge though panko (shaking off excess).  Set chop on plate and repeat with remaining chops.

Allow breaded chops to sit at room temperature for 30 minutes.  This will help the breading stick to the chop.

In a wok, heat all of the peanut oil until it reaches a temperature of 380 degrees.  Working in small batches (two at a time) fry pork chops until golden brown (approximately 2 to 3 minutes each).  Remove finished chops to a cookie sheet lined with parchment or paper towels and keep warm in a very low oven.  Repeat until all chops are fried.

Slice chops into ½ inch thick strips and serve on top of mounded shredded cabbage.  Drizzle meat and cabbage with Tonkatsu sauce and eat with hot mustard on the side.

Note:  Perfect side dishes for this meal are steamed sticky rice and a cucumber salad or cucumber and tomato slices drizzled with the Tonkatsu sauce.

Kirk Leins
Community Cook