Published: Oct 11, 2012 10:21 AM EDT
Updated: Oct 11, 2012 10:25 AM EDT

FORT MYERS, Fla. This morning we have we are pulling out the WINK kitchen for a very special treat.
  Chef John O'Leary from Roy's in Naples is here showing us how to make a hawaiian  treat, katsu pork with asian slaw.

Recipe:

Katsu pork, asian slaw, kabayaki

Katsu pork

(fried pork cutlet)

Ingredients
• 4 each
pork cutlets, about 1 1/2 pound in total (no bone)
• 1 egg
• 1 cup all purpose flour
• 1 cup panko, Japanese bread crumbs
• kosher salt & freshly ground black pepper, to taste

method – preparation of pork cutlet
1. Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a
mallet until about 1/4 inch thick.
2. in a shallow bowl, lightly beat the egg. set flour and panko in two separate bowls.
3. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides.
Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press
the panko into the pork to ensure an even coating of breadcrumb.
Method – cooking pork cutlet
1. Heat a large nonstick skillet over medium-high heat with about ¼ of vegetable oil until just hot,
325°F.
2. Add the cutlets and fry, turning once, until golden brown on both sides. This should take
approximately 3-4 minutes on each side.
3. Transfer the cutlets to paper towel to drain briefly, and serve.

ASIAN SLAW

MIS EN PLACE
1/4 CUP VEGETABLE OIL
3 TABLESPOONS MINCED GINGER
1 TABLESPOON MINCED GARLIC
2 TABLESPOONS BROWN SUGAR
5 TABLESPOONS SOY SAUCE
4 TABLESPOONS MIRIN, OR WHITE WINE
1 TEASPOON SESAME OIL
1/4 CUP RICE WINE VINEGAR
1 ½ CUP THINLY SLICED NAPA CABBAGE
1 CUP JULIENNED CARROTS
1/2 CUP THINLY SLICED RED ONION
1/2 CUP THINLY SLICED RED BELL PEPPER
1/2 CUP THINLY SLICED BOK CHOY
1/2 CUP JULIENNED SNAP PEAS
1/2 CUP JULIENNED GREEN ONIONS

METHOD
1. IN A SMALL SAUCEPAN ADD 2 TABLESPOONS OLIVE OIL, GINGER AND GARLIC, LIGHTLY

SAUTE UNTIL LIGHTLY BROWN.

ADD BROWN SUGAR, SOY SAUCE, AND MIRIN. SAUTE FOR 5 MINUTES AND REMOVE

WHEN COOL WHISK IN OLIVE OIL, SESAME OIL AND RICE WINE VINEGAR.

MIX ALL VEGETABLES IN A BOWL AND TOSS WITH DRESSING.

Katsu pork, asian slaw, kabayaki