In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork katsu with black garlic mayo, wilted greens, and jasmine rice

Dairy-Free, Soy-Free, Family-Friendly, Protein Plus

2 Servings, 800 Calories/Serving

35–50 Minutes

With their crisp panko crust, these Japanese-style pork cutlets create a dinner worthy of a Tokyo izakaya, served with jasmine rice and mildly sweet black garlic mayo.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup jasmine rice
2 boneless pork loin chops (about 6 ounces each)
2 tablespoons all-purpose flour
½ cup panko
1 organic egg
1 or 2 cloves peeled black garlic
¼ cup Sir Kensington’s paleo mayo
1 or 2 cloves organic peeled fresh garlic
5 ounces organic shredded kale or other leafy greens
1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 800, Total Fat 37g (47% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 310mg (13% DV), Total Carb. 75g (27% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the pork.

Prep the pork

Pat the pork dry with a paper towel; cut the pork in half horizontally to create 4 [8] thin cutlets; season generously with salt and pepper.
On separate plates or shallow bowls, season the flour and panko with salt and pepper and spread in an even layer.
Crack the egg into a shallow bowl and season with salt and pepper. Lightly beat with a fork until just blended.

Working with 1 cutlet at a time, dredge the pork in the flour, turning to coat; shake off any excess. Dip the pork into the egg; let the excess drip off, then lightly press the pork into the panko, coating all sides.

Cook the pork

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until golden brown but not yet cooked through, 2 to 3 minutes per side. Reduce the heat to low and continue cooking, turning once, until the pork is still faintly pink within, 1 to 2 minutes per side. Transfer to a plate. Wipe out the pan.
Meanwhile, prepare the black garlic mayo.

Make the black garlic mayo

Using the side of a knife or the back of a spoon, smash the black garlic into a paste.

In a small bowl, stir together the mayo and black garlic; season to taste with salt and pepper.

Cook the kale

Finely chop, press, or grate enough fresh garlic to measure ½ teaspoon [1 tsp].

In the same pan used for the pork, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the fresh garlic and cook until fragrant, about 1 minute. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice, pork, and kale to individual plates. Serve the black garlic mayo and sambal oelek, if using, on the side.

Kids Can!

Rinse the rice.
Season the flour and panko; spread on plates.
Stir the black garlic mayo.
Press the fresh garlic (if you have a press).
Measure the fresh garlic.

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