Continuing from my post about the Olive Oil Poached Tuna, Andy and I made the Pork Tonkatsu recipe last night. Andy did most of the chopping and made the salad. I was responsible for the pork cooking and prep. We didn’t have a meat mallet or a heavy enough pan to tenderize the pork as much as the recipe asks for. So I had to cook it longer than suggested. But other than that, it was freaking delicious! 

I was a little worried I wouldn’t like the cherry sauce on meat, but it went really well. I’m not sure if we’d make this on our own. Mainly because it uses some random ingredients that we’d never use again, like grape seed oil and yuzu. But other than that, I wish we had leftovers so I could have it again for lunch. This was definitely a hit with us, thanks Plated!



*I purchased this dinner kit on my own, all opinions are my own.


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