Pork Cutlet Bowl, Gyozas, Strawberry Rhubarb Pie

November 2015

Sara Smith

Pork Cutlet Bowl

8 pork cutlets

Panko 

Flour

2 eggs

salt and pepper

hot Asian mustard

shredded cabbage

rice

Dust pork with flour and dip in egg and bread crumbs. Fry at 360 till brown and crispy. Place on paper towels to drain excess oil. Make sauce below and shred cabbage and serve over rice. 

6 T Worcestershire sauce

4 T ketchup 

3 T soy sauce

Mix sauce together and drizzle over pork cutlet with hot mustard. 

Gyozas (Potstickers)

2 cups chopped Napa cabbage

1/4 cup chopped green onion

1 lb ground pork

1 Tbsp sesame oil

1 Tbsp soy sauce

1/2 tsp garlic

1 tsp grated fresh ginger

1 tsp salt

1 Tbsp cornstarch

1 package (60) round gyoza wrappers (square won ton wrappers can be used if round ones can’t be found)

Dipping sauce

2 TB soy sauce, 1 tsp rice vinegar (optional), a dash of  rayu (chili oil), 5 spice seasoning

Preparation: 

Combine all ingredients in a bowl and mix well. Place a spoonful of gyoza filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat some oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam 5 to 7 minutes on low heat until the water is gone. Serve with dipping sauce. 

Strawberry Rhubarb Pie

1 9 inch pastry pan

1 1/2 cup sugar
4 tablespoons minute tapioca
1/4 teaspoon salt
2 tablespoons melted butter
4 cups rhubarb frozen or fresh
1 1/2 cups fresh sliced strawberries
1/4 teaspoon nutmeg

Preheat oven to 400 F

Combine and stir together rhubarb, strawberries, sugar, salt and tapioca. Let sit for 20 minutes. You can make crust during that time. Note: If using frozen rhubarb, let is thaw and drain excess juice before adding sugar and other items.

Add butter and nutmeg

Put filling  in uncooked pie crust. Cover with a top crust. Brush top of crust with milk and sprinkle sugar and nutmeg. Vent the crust. Place the pie on a baking sheet so it won't bubble over ion the bottom of the oven. Bake at 400 for 30 minutes and then reduce temperature to 350 and bake until it bubbles over maybe 30 more minutes.