Cuban-style Katsudon

Ingredients

While the original Japanese Katsudon uses traditional Japanese ingredients and flavors, our Cuban-style adaptation incorporates Cuban spices and seasonings to give it a unique twist. We also use different cooking techniques to achieve a crispy exterior on the pork cutlet, which is a characteristic of Cuban cuisine. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (about 150g each) (4 pork cutlets (about 5.3 oz each)) 4 pork cutlets (about 150g each) (4 pork cutlets (about 5.3 oz each))
• 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz)) 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz))
• 2 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• 2 cups panko breadcrumbs (120g) (2 cups panko breadcrumbs (4.2 oz)) 2 cups panko breadcrumbs (120g) (2 cups panko breadcrumbs (4.2 oz))
• Vegetable oil, for frying (Vegetable oil, for frying) Vegetable oil, for frying (Vegetable oil, for frying)
• 4 cups cooked white rice (800g) (4 cups cooked white rice (28.2 oz)) 4 cups cooked white rice (800g) (4 cups cooked white rice (28.2 oz))
• 4 large eggs, fried sunny-side up (4 large eggs, fried sunny-side up) 4 large eggs, fried sunny-side up (4 large eggs, fried sunny-side up)
• 1 cup diced onions (150g) (1 cup diced onions (5.3 oz)) 1 cup diced onions (150g) (1 cup diced onions (5.3 oz))
• 1 cup diced bell peppers (150g) (1 cup diced bell peppers (5.3 oz)) 1 cup diced bell peppers (150g) (1 cup diced bell peppers (5.3 oz))
• 2 cloves garlic, minced (2 cloves garlic, minced) 2 cloves garlic, minced (2 cloves garlic, minced)
• 1 tablespoon tomato paste (1 tablespoon tomato paste) 1 tablespoon tomato paste (1 tablespoon tomato paste)
• 1 tablespoon soy sauce (1 tablespoon soy sauce) 1 tablespoon soy sauce (1 tablespoon soy sauce)
• 1 tablespoon Worcestershire sauce (1 tablespoon Worcestershire sauce) 1 tablespoon Worcestershire sauce (1 tablespoon Worcestershire sauce)
• 1 teaspoon ground cumin (1 teaspoon ground cumin) 1 teaspoon ground cumin (1 teaspoon ground cumin)
• 1 teaspoon paprika (1 teaspoon paprika) 1 teaspoon paprika (1 teaspoon paprika)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• Fresh cilantro, for garnish (Fresh cilantro, for garnish) Fresh cilantro, for garnish (Fresh cilantro, for garnish)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 50g (Sugars: 3g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   Season the pork cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat.
5. 5.
   Fry the pork cutlets until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and set aside.
6. 6.
   In the same skillet, sauté the onions, bell peppers, and garlic until softened.
7. 7.
   Add the tomato paste, soy sauce, Worcestershire sauce, ground cumin, and paprika. Stir well to combine.
8. 8.
   Return the pork cutlets to the skillet and coat them with the sauce.
9. 9.
   In a separate pan, fry the eggs sunny-side up.
10. 10.
    To serve, divide the cooked rice among four bowls. Top each bowl with a pork cutlet, a fried egg, and the sauce from the skillet.
11. 11.
    Garnish with fresh cilantro.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
• Panko breadcrumbs — Use panko breadcrumbs for a crispier texture.
• Bell peppers — You can use a mix of different colored bell peppers for added visual appeal.
• Tomato paste — Look for a high-quality tomato paste for the best flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley.

Tips & Tricks

• For extra flavor, marinate the pork cutlets in a mixture of garlic, lime juice, and Cuban spices for a few hours before cooking.
• If you prefer a spicier version, add a dash of hot sauce or chili flakes to the sauce.
• Serve the Katsudon with a side of pickled vegetables or a fresh salad for a complete meal.
• If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes as a substitute.
• To make the dish more Cuban-inspired, you can add a squeeze of lime juice over the pork cutlets before serving.

Serving advice

Serve the Cuban-style Katsudon hot, straight from the skillet, to enjoy the crispy pork cutlet and runny egg yolk at their best. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, place the pork cutlet on top of the rice, with the fried egg slightly off-center. Drizzle some of the sauce over the cutlet and rice, and sprinkle fresh cilantro on top. Serve in individual bowls for an authentic Cuban touch.