Cheese Fondue Pork Loin Katsu Combo Meal

Ingredients

Method

1. 1

   Trim the pork loin slices and sprinkle them with salt and pepper. To make the breading, coat slices thoroughly with flour, beaten egg, and panko, in that order.

2. 2

   Put the breaded pork loins in a cold frying pan and then pour in vegetable oil until they are just covered. Turn the heat on to low and heat for 10 minutes.

3. 3

   Flip the pork loins over and heat for another 5 minutes and then take them out of the frying pan and set aside.

4. 4

   Heat the oil in the pan to 355°F/180°C. Put the pork loins back in and deep-fry until they are golden brown.

5. Make the Cheese Fondue Sauce

   5

   Cut the stem off of the eggplant and slice it in half vertically. Place the eggplant cut-edge down on a baking sheet and bake in an oven until tender. Then chop the eggplant into chunks and put in a food processor with the black garlic and water. Blend until it’s a smooth paste.

6. 6

   Put the butter in a pan on medium heat until it melts. Sprinkle in the flour and blend into a paste. Slowly pour in the milk and mix until smooth using a whisk.

7. 7

   Sprinkle the shredded cheese into the same pan and stir until melted. Add the paste from step 5 and mix until thoroughly combined. Season to taste with salt and pepper. Pour the sauce into a small bowl and plate it next to the deep-fried pork loins. Garnish with shredded cabbage and plate with steamed rice, picked vegetables, and a bowl of miso soup.