Latin American Katsudon

Ingredients

While the original Japanese Katsudon features a savory sauce made with soy sauce and mirin, our Latin American adaptation incorporates ingredients like lime juice, cilantro, and cumin to add a refreshing and aromatic twist. Additionally, we will be serving the Katsudon with a side of black beans and rice, a staple in Latin American cuisine. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) 4 pork cutlets (150g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon lime juice 1 tablespoon lime juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked black beans and rice, for serving Cooked black beans and rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   Season the cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, shaking off any excess.
4. 4.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
5. 5.
   Heat the vegetable oil in a large skillet over medium-high heat.
6. 6.
   Fry the cutlets until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Remove the cutlets from the skillet and drain on a paper towel-lined plate.
8. 8.
   In the same skillet, sauté the onion, garlic, and bell peppers until softened.
9. 9.
   Add the cumin powder and paprika, stirring for 1 minute.
10. 10.
    Stir in the lime juice, soy sauce, tomato paste, and chicken broth.
11. 11.
    Bring the mixture to a simmer and cook for 5 minutes, until the sauce thickens slightly.
12. 12.
    Return the pork cutlets to the skillet, coating them with the sauce.
13. 13.
    Sprinkle with chopped cilantro.
14. 14.
    Serve the Latin American Katsudon over a bed of black beans and rice.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
• Cilantro — Add the chopped cilantro just before serving to preserve its fresh flavor.

Tips & Tricks

• For an extra kick of heat, add a sliced jalapeno pepper to the sauce.
• If you prefer a milder flavor, reduce the amount of cumin and paprika.
• Serve the Katsudon with a side of fresh avocado slices for a creamy and cooling contrast.
• If you don't have pork cutlets, you can use chicken cutlets as a delicious alternative.
• To make the dish more filling, serve it with a side of warm tortillas.

Serving advice

Serve the Latin American Katsudon hot, garnished with additional cilantro leaves and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the crispy pork cutlets on a platter, drizzle the sauce over them, and sprinkle with chopped cilantro. Serve the black beans and rice in a separate bowl alongside the Katsudon for an appealing contrast of colors.