Introducing a new Italian possibility using dried ingredients, devised by Chef Hidaka: Pork Piccata wrapped in Tororo Kombu (shredded kelp). This dish is surprisingly delicious and easy to make at home. Recommended for those who want to bring a fresh twist to their home cooking.
Ingredients
Main Ingredients (2 servings)
- Pork Loin 2 slices
- Tororo Kombu (Shredded Kelp) (to taste)
- Eggs 2-3
- All-purpose Flour (to taste)
Seasonings
- Parmesan Cheese 1 tbsp
- Salt (to taste)
- Black Pepper (to taste)
- Olive Oil (as needed)
Steps
- Crack 2-3 eggs into a bowl and beat well.
- Add 1 tbsp Parmesan cheese to the beaten eggs and mix to create the egg batter.
- Make several small cuts around the edges of 2 pork loin slices. Cutting the sinew prevents the meat from shrinking during cooking.
- Lightly pound the pork loin to ensure even cooking.
- Season both sides of the pork loin with salt (to taste) and black pepper (to taste). For thicker cuts of meat, ensure seasoning is applied thoroughly on both sides.
- Roughly spread the tororo kombu and roll the seasoned pork loin inside.
- Heat olive oil (as needed) in a frying pan.
- Coat the pork and tororo kombu rolls with all-purpose flour (to taste), shaking off any excess.
- Dip the floured pork and tororo kombu rolls into the egg batter.
- Place the egg-coated pork rolls into the heated frying pan over low heat and cook slowly.
- Cover the frying pan and continue cooking over low heat. Set a timer for 5 minutes and cook thoroughly.
- Cut the cooked pork and tororo kombu roll piccata into bite-sized pieces.
- Serve with fresh tomatoes or watercress for garnish, if desired.
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