Katsu Sando Bites with Miso-Truffle Aioli

Instructions

1. 1

   Slice the pork tenderloin into 1-inch thick pieces. Season both sides generously with salt and black pepper.

   ~5 min
2. 2

   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

   ~2 min
3. 3

   Dredge each pork piece first in flour, ensuring it's evenly coated. Then dip in the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.

   ~10 min
4. 4

   Heat vegetable oil in a frying pan over medium-high heat (enough to generously coat the bottom). Fry the panko-coated pork pieces for about 3-4 minutes per side, until golden brown and cooked through.

   ~10 min
5. 5

   Remove the fried katsu pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   ~1 min
6. 6

   While the katsu is draining, prepare the aioli. In a mixing bowl, whisk together mayonnaise, white miso paste, truffle oil, garlic powder, and lemon juice until smooth and well combined.

   ~3 min
7. 7

   Cut the katsu pieces into bite-sized cubes or triangles. Arrange them on a serving plate and dollop or drizzle the miso-truffle aioli over each piece.

   ~4 min