Puerto Rican Katsudon

Ingredients

While the original Japanese Katsudon features a sauce made with soy sauce, mirin, and dashi, our Puerto Rican adaptation incorporates local flavors by using a tangy and slightly sweet sauce made with a blend of tropical fruits and spices. Additionally, we serve the Katsudon over a bed of fluffy coconut rice, adding a touch of Caribbean flair to this beloved dish. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (about 1/2 inch thick) 4 pork cutlets (about 1/2 inch thick)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 eggs, beaten 2 eggs, beaten
• 2 cups panko breadcrumbs (100g) 2 cups panko breadcrumbs (100g)
• Vegetable oil, for frying Vegetable oil, for frying
• 2 cups cooked white rice (400g) 2 cups cooked white rice (400g)
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup tropical fruit juice (such as pineapple or mango) (240ml) 1 cup tropical fruit juice (such as pineapple or mango) (240ml)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 52g (Sugar: 10g)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
3. 3.
   Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer the cutlets to a baking sheet and keep warm in the oven.
5. 5.
   In a separate saucepan, combine the cooked white rice and coconut milk. Cook over low heat, stirring occasionally, until the rice is heated through and has absorbed the coconut milk.
6. 6.
   In the same skillet used to fry the pork cutlets, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion, bell peppers, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
7. 7.
   In a small bowl, whisk together the tropical fruit juice, soy sauce, brown sugar, and cornstarch mixture. Pour the sauce into the skillet with the sautéed vegetables. Cook, stirring constantly, until the sauce thickens and coats the vegetables, about 2-3 minutes.
8. 8.
   To serve, divide the coconut rice among serving bowls. Top each bowl with a breaded pork cutlet and spoon the vegetable and sauce mixture over the cutlet. Garnish with fresh cilantro.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets gently with a meat mallet to ensure even thickness for even cooking.
• Panko breadcrumbs — For extra crispiness, lightly toast the panko breadcrumbs in a dry skillet before using them in the recipe.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or a sprinkle of chili flakes to the sauce.
• If you prefer a lighter version, you can bake the breaded pork cutlets in the oven instead of frying them.
• Customize your Puerto Rican Katsudon by adding additional vegetables such as shredded cabbage or sliced carrots.
• Make sure to let the breaded pork cutlets rest for a few minutes after frying to retain their crispiness.
• Leftover Puerto Rican 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 Puerto Rican Katsudon hot, garnished with fresh cilantro. It pairs well with a side of tangy pickled vegetables or a simple green salad.

Presentation advice

To make the dish visually appealing, place the breaded pork cutlet on top of the coconut rice and arrange the sautéed vegetables around it. Drizzle the sauce over the cutlet and sprinkle some fresh cilantro on top for a pop of color.