Pork Katsu, Parmesan Pudding, Peach Succotash June 18, 2008

I wanted to make use of leftover peach succotash which had been a victim of my chicken and waffle redo attempt. While things didn’t work out for the succotash at that end I wanted to revive it in another dish so my efforts wouldn’t goto waste. Sweet corn polenta was the easiest choice considering I already had polenta and an ear of corn at home. Eventually I decided on making pork katsu. If you’re like me cutting down on grocery time is important sometimes. I’ve already gone to the market four times this week – once to the Korean market, once to a produce market near my work, and twice to Trader Joe’s. But I’m so glad I made the extra trip for the pork because it was a great match to the peach succotash and Suzanne Goin’s parmesan pudding.

Each component of the dish was very simple – panko breaded cutlet fried in olive oil; peach succotash composed only of peaches, corn, roasted red pepper and butter; parmesan pudding made with cream, milk, egg and grated parmesan. The last minute addition to the dish was the katsu sauce. I sweated onion and rosemary in olive oil and butter, deglazed it with white wine, added chicken stock and bottled katsu sauce. Once it was reduced I sieved it to get all the solids out. I returned the liquid to the pan and mounted it with butter over low heat. The sauce was so delicious. My parents really enjoyed the food.

We drank Taburno Falanghina, a Piedmontese white wine, with the meal. This was also used in the katsu sauce.