Name: Pork Tonkatsu with Bull-Dog Sauce
Yield: 4 servings
Ingredients: 1⅓ cups pure maple syrup; ½ cup Diamond Crystal or ¼ cup plus 2 teaspoons Morton kosher salt; 2 tablespoons black peppercorns; 2 tablespoons yellow mustard seeds; 1 pound boneless pork loin with a ¼-inch-thick fat cap; 1½ cups seasoned rice vinegar; ½ cup sugar; 1 tablespoon kosher salt; ½ small green cabbage, sliced ¼ inch thick; 2 tablespoons vegetable oil; ½ small onion, finely chopped; 2 garlic cloves, chopped; 1 2-inch piece ginger, peeled, chopped; 1 cup ketchup; ¼ cup soy sauce; 2 tablespoons light brown sugar; 2 tablespoons mirin (sweet Japanese rice wine); 2 tablespoons Worcestershire sauce; Kosher salt; 4 large eggs, beaten to blend; 2 cups panko (Japanese breadcrumbs); 1 cup all-purpose flour; Kosher salt; Vegetable oil (for frying; about 3 cups); Kewpie mayonnaise (for serving); 6 radishes, trimmed, thinly sliced

Photo by Ralph Smith

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours. This recipe is from Riel in Houston, TX.

Recipe notes