Japanese Katsu Pork With Wasabi Lime Aioli

recipe by:

Kristen Thibeault

  • 1 lb Boneless pork loin
  • ½ c miran
  • ½ cup rice vinegar
  • 2 T salt
  • 2 eggs, beaten to blend
  • 1 cup cornstarch or arrowroot starch
  • 1 cup 7 Spice Cauli Crunch
  • 1 T garlic powder
  • 1 t black pepper
  • 1 t salt
  • Avocado oil spray
  • Aioli
  • 1 lime, zest and juice
  • 2 T wasabi paste
  • 1 cup mayo
  1. Trim and excess fat from pork cutlets. Pound pork to an even thickness between pieces of plastic wrap
  2. Brine pork in miran, rice vinegar and salt for 2 hours
  3. Preheat oven to 300 F. (Cauli Crunch breading browns faster than normal
    breading so we reduce the temperature and increase the cook time.)
  4. Make Wasabi Lime Mayo: Combine vegan mayo, wasabi paste, lime zest, lime
    juice, salt and black sesame seeds.
  5. Set-up a breading station. In 3 separate shallow bowls set-up seasoned
    cornstarch, egg wash, and Cauli Crunch.
  6. Remove the pieces from the brine, dredging each piece in cornstarch, then egg
    wash and finally breading and pressing down for a thorough coating on all sides.
  7. Place coated pieces on a greased cookie sheet.
  8. Lightly spray or brush the top of each piece with avocado spray so that the
    breading is slightly moist.
  9. Bake 50-65 minutes until crispy or internal temperature reaches 170 degrees or
    in airfryer set to 290 F for 14-16 minutes.
  10. Finish with a squeeze of lime and serve immediately with Wasabi Lime Aioli

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