# @emmaclaireskitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DPSTwgpiSDV
- **Gondola URL:** https://gondola.cc/posts/35831066-emmaclaireskitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/dd3fb920cc.jpg
- **Posted:** 2025-10-02T00:08:13.000+00:00

## Caption

Crispy, golden pork katsu meets a sweet + savory peach sake compote. Comfort food with a refined twist! You must try this soon. 

Peach Sake Pork Katsu 
Ingredients
For the Pork & Marinade:
- 4 boneless pork cutlets (1/2-inch thick)
- 1/4 cup peach jam
- 2 tbsp salt
- 2 cups water
For Breading & Frying:
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups panko 
- Oil for pan frying
For the Bourbon Peach Sauce:
- 1/2 cup diced peaches (fresh or thawed frozen)
- 2 tbsp peach jam
- 2 tbsp Sake
- 1 tsp soy sauce
- 1/2 tsp Dijon mustard 
- Salt & pepper to taste 
Directions
1. In a bowl, whisk salt into water until dissolved. Stir in the peach jam. Add pork cutlets and let marinate in the fridge for 2–4 hours.
2. In a small saucepan, combine diced peaches, peach jam, bourbon, soy sauce, mustard, and salt. Simmer over medium heat for 5–7 minutes until the peaches soften and the sauce thickens slightly. Mash for a chunky sauce or blend until smooth. Set aside.
3. Remove pork from the marinade and pat dry. Dredge each cutlet in flour, then dip in beaten egg, and coat in panko. Let rest for 5–10 minutes to help the coating stick.
4. Heat 1/2 inch oil in a skillet over medium-high heat. Fry pork cutlets for 3–4 minutes per side until golden and cooked through (internal temp 145°F). Transfer to a paper towel-lined plate.
5. Slice pork and serve with the warm bourbon peach sauce. Great over rice, shredded cabbage, or on a sandwich. Enjoy!

#porkkatsu #porkrecipes #peachrecipes #porkchops

## Stats

- **Views:** 1,611
- **Likes:** 118
- **Shares:** 0
- **Comments:** 16

## Tags

porkchops, porkrecipes, peachrecipes, porkkatsu

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