Pork Escalope Japanese Style

This dish uses umeboshi and yukari to make it quite Japanese.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 20 min Cook: 20 min

Ingredients

Pork fillet 300g
Salt & pepper as required
Flour 2 tsp
Butter 1 tsp
Olive oil 1 tbsp
White wine 100ml
Dashi stock 50-60ml
Pickled plums (umeboshi) 2-3
Garlic 1 clove
Onion 1/4
Butter 1 tbsp
Shiso herbs (yukari) 1 tsp
Sesame seeds 1 tsp
Parsley as you like

Method

1
Slice the pork fillet to 1cm thick then tenderise to 3mm. Season with the salt & pepper and keep for 10 minutes.
2
Dredge with 1 tsp flour on both sides. Put the 1 tsp butter and olive oil in a large frying pan and fry the pork until brown.
3
Remove the pork to a plate. Add the finely chopped onion to the pan on medium heat. Add the white wine.
4
Add the dashi stock and reduce by half.
5
Add the finely chopped pickled plum and garlic.
6
Add the 1 tbsp butter and remaining 1 tsp flour to thicken the sauce and return the pork to the pan. Fry for 4-5 minutes, basting with the sauce.
7
Transfer the pork to a serving dish and pour over the sauce.
8
Sprinkle with the shiso herbs, sesame seeds and finely chopped parsley before serving.

Tips & Note

Pork Escalope Japanese Style

This dish uses umeboshi and yukari to make it quite Japanese.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 20 min

Cook: 20 min

Ingredients

Pork fillet 300g
Salt & pepper as required
Flour 2 tsp
Butter 1 tsp
Olive oil 1 tbsp
White wine 100ml
Dashi stock 50-60ml
Pickled plums (umeboshi) 2-3
Garlic 1 clove
Onion 1/4
Butter 1 tbsp
Shiso herbs (yukari) 1 tsp
Sesame seeds 1 tsp
Parsley as you like

Pork Escalope Japanese Style

Recipe ID :1942 Posted on 20 JUN 2016

Serves 2

Prep 20min
Cook 20min
views 2,571
printed 40

saved 0

This dish uses umeboshi and yukari to make it quite Japanese.

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Ingredients

Print Ingredients Email Ingredients
300g
as required
2 tsp
1 tsp
1 tbsp
100ml
50-60ml
2-3
1 clove
1/4
1 tbsp
1 tsp
1 tsp
as you like

Method

Prep
20min
Cook
20min
1
Slice the pork fillet to 1cm thick then tenderise to 3mm. Season with the salt & pepper and keep for 10 minutes.
2
Dredge with 1 tsp flour on both sides. Put the 1 tsp butter and olive oil in a large frying pan and fry the pork until brown.
3
Remove the pork to a plate. Add the finely chopped onion to the pan on medium heat. Add the white wine.
4
Add the dashi stock and reduce by half.
5
Add the finely chopped pickled plum and garlic.
6
Add the 1 tbsp butter and remaining 1 tsp flour to thicken the sauce and return the pork to the pan. Fry for 4-5 minutes, basting with the sauce.
7
Transfer the pork to a serving dish and pour over the sauce.
8
Sprinkle with the shiso herbs, sesame seeds and finely chopped parsley before serving.
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