Moroccan-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, our Moroccan adaptation infuses the dish with traditional Moroccan spices, such as cumin, paprika, and cinnamon. We also incorporate Moroccan ingredients like preserved lemons and olives to add a tangy and briny twist to the dish. 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 (200g) breadcrumbs 1 cup (200g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 cups (800g) cooked rice 4 cups (800g) cooked rice
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 preserved lemon, thinly sliced 1 preserved lemon, thinly sliced
• 1/4 cup (40g) green olives, pitted and sliced 1/4 cup (40g) green olives, pitted and sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 55g (Sugars: 8g)
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness. Season with salt and pepper.
2. 2.
   In a shallow dish, combine the breadcrumbs, cumin, paprika, and cinnamon.
3. 3.
   Dredge each pork cutlet in flour, dip in beaten eggs, and coat with the breadcrumb mixture.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the pork cutlets until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
6. 6.
   In a small bowl, whisk together soy sauce, honey, and tomato paste. Pour the sauce into the skillet and bring to a simmer.
7. 7.
   Add the preserved lemon slices and green olives to the skillet. Cook for an additional 2 minutes.
8. 8.
   Slice the fried pork cutlets into strips and add them to the skillet. Gently stir to coat the cutlets with the sauce.
9. 9.
   Divide the cooked rice among serving bowls. Top with the Moroccan-style pork cutlets and sauce.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Pork cutlets — To ensure even cooking, pound the pork cutlets to an even thickness before breading and frying.
• Preserved lemon — If you can't find preserved lemons, you can substitute with fresh lemon zest for a similar tangy flavor.
• Green olives — For a more intense flavor, use Moroccan green olives such as Picholine or Manzanilla.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in the beaten eggs and breadcrumb mixture twice.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
• Serve the Moroccan-style Katsudon with a side of harissa sauce for an extra burst of Moroccan flavor.
• If you want to make it a complete meal, add steamed vegetables such as carrots, peas, or green beans to the rice bowl.
• Leftover Moroccan-style Katsudon can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Moroccan-style Katsudon hot, straight from the skillet, to fully enjoy the crispy pork cutlets and flavorful sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the sliced preserved lemons and green olives on top of the pork cutlets. Sprinkle some additional paprika and cumin over the dish for an extra touch of Moroccan flair.