Chef Chris Teigland will show you how to make pork katsu with a cabbage slaw and chili crunch aioli. Chris fell in love with Asian food at an early age and later immersed himself in learning how to cook Japanese food. He is the chef/owner of the Michelin Bib Gourmand restaurant Glo Noodle House in Denver.
Pork Katsu, Cabbage, Chili Crunch Aioli
Chef Chris Teigland
Cook Time: 25 minutes
We used pork tenderloin to make this katsu because I had a really nice Sakura pork tenderloin in my freezer that I got from Tom’s Seafood. It turns out that Chef Chris loves tenderloin and thinks that it is totally underutilized on restaurant menus. He also buys Sakura pork belly for his restaurant, Glo Noodle House, so using my tenderloin was a no brainer. You can also use pork loin, you will just need to pound it out a little bit.
We used Homiah’s Sambal Chili Crunch with seaweed in it because that just made sense to go with Japanese food. I first became aquainted with Michelle from Homiah when I reach out to her to see if she would teach a virtual cooking class, back when I was organizing those. So of course I had this in my pantry already and it was easy to work it into this dish.
Chef Chris Teigland of Michelin Bib Gourmand Restaurant Glo Noodle House
Originally from Chicago – that’s a Cub’s hat he’s wearing in the video – Chef Chris (@christopherteigland) and his wife opened Glo Noodle House in March of 2023. Chris fell in love with Asian food at an early age and later immersed himself in learning how to cook Japanese food. Then he fell in love with his wife.
Glo Noodle House is one of 9 restaurants included in the Michelin Guide’s inaugural Bib Gourmand list for Colorado. The restaurants on this list are offering distinctive flavors with unbelievable value.
Ingredients List
1 pork tenderloin or loin
about 4oz per person
For breading the pork
Panko
Eggs
All-purpose flour
Kosher salt
1 tablespoon Homiah Sambal Chili Crunch Vegan/Seaweed
1/2 cup mayo
1 lemon
1/4 head green cabbage
Japanese BBQ sauce
1 teaspoon sugar
1 teaspoon salt
1 green onion, green part only, thinly sliced
Sesame seeds
Sesame oil
Vegetable or canola oil, for deep frying
Prep
Get the oil in the pot on the heat. We need to bring it up to 350F for frying the pork.
How to Make Pork Katsu, Cabbage, and Chili Crunch Aioli
Step 1
Trim silver skin from the pork (refer to class video). Portion meat. For thicker pieces, gently butterfly and open them up to make all pieces roughly the same thickness.
Step2
Time to bread the pork. Place some all purpose flour in a bowl, whisk some eggs in another bowl, and add some panko to the last bowl. Add some salt to the bowl with the flour and mix. Dredge the pork in the flour, then the egg, and then the panko. Repeat on all pieces of pork.
Step 3
Cut the lemon into wedges. Thinly slice the cabbage. Discard the core end. Add the cabbage to a mixing blow and season with about 1 teaspoon of salt and 1 teaspoon of sugar. Massage the salt and sugar into the cabbage with your hands.
Step 4
To make the aioli, add the mayo, chili crunch, and a bit of lemon juice to a small bowl. Mix.
Step 5
Pour off any liquid that has been released by the cabbage. Mix some aioli with the cabbage. Add a drizzle of sesame oil, the sliced green onion, and some sesame seeds. Mix and set aside.
Step 6
When your oil is at 350F, slowly lower each piece of breaded pork into the oil to form a crust. You don’t want to overcrowd, so doing 2 pieces at a time is what the chef recommends. Fry until the pork is golden brown and cooked through. The target internal temperature is 130F or 135F. If you want your pork well done, pull it at 150F or 155F.
Step 7
Remove the pork to a wire rack set over a sheet pan or a plate lined with paper towels. Season immediately with salt.
Step 8
To plate: Put some slaw on the plate. Slice the pork and put it on the plate next to the slaw. Drizzle some Japanese BBQ sauce down the middle of the pork. Add a spoonful of chili crunch aioli to the plate, and finish with a squeeze of lemon.
Pork Katsu, Cabbage, Homiah Chili Crunch Aioli
Ingredients
- 1 pork tenderloin or loin (about 4oz per person)
- Panko
- Eggs
- All-purpose flour
- Kosher salt
- 1 tablespoon Homiah Seaweed Sambal Chili Crunch
- 1/2 cup mayo
- 1 lemon
- 1/4 head green cabbage
- Japanese BBQ sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 green onion, green part only, thinly sliced
- Sesame seeds
- Sesame oil
- Vegetable or canola oil, for frying
Instructions
- Get the oil in the pot on the heat. We need to bring it up to 350F for frying the pork.
- Trim silver skin from the pork (refer to class video). Portion meat. For thicker pieces, gently butterfly and open them up to make all pieces roughly the same thickness.
- Time to bread the pork. Place some all purpose flour in a bowl, whisk some eggs in another bowl, and add some panko to the last bowl. Add some salt to the bowl with the flour and mix. Dredge the pork in the flour, then the egg, and then the panko. Repeat on all pieces of pork.
- Cut the lemon into wedges. Thinly slice the cabbage. Discard the core end. Add the cabbage to a mixing blow and season with about 1 teaspoon of salt and 1 teaspoon of sugar. Massage the salt and sugar into the cabbage with your hands.
- To make the aioli, add the mayo, chili crunch, and a bit of lemon juice to a small bowl. Mix.
- Pour off any liquid that has been released by the cabbage. Mix some aioli with the cabbage. Add a drizzle of sesame oil, the sliced green onion, and some sesame seeds. Mix and set aside.
- When your oil is at 350F, slowly lower each piece of breaded pork into the oil to form a crust. You don’t want to overcrowd, so doing 2 pieces at a time is what the chef recommends. Fry until the pork is golden brown and cooked through. The target internal temperature is 130F or 135F. If you want your pork well done, pull it at 150F or 155F.
- Remove the pork to a wire rack set over a sheet pan or a plate lined with paper towels. Season immediately with salt.
- To plate: Put some slaw on the plate. Slice the pork and put it on the plate next to the slaw. Drizzle some Japanese BBQ sauce down the middle of the pork. Add a spoonful of chili crunch aioli to the plate, and finish with a squeeze of lemon.