Suggestions on how to cook Korobuta pork?

[CRUZMISL]

I just picked up a 3 pound loin. Just curious what the best cooking method would be?

Thanks,

Joe

[Sinbad]

Well, I associate Kurobuta with Tonkatsu(Japanese Pork Cutlets), perhaps the most famous pork dish in Japan. Since Kurobuta is Japanese I thought that you might be interested in cooking something Japanese(and tonkatsu with quality pork is really yummy).

I found this recipe on the net, but I haven't tried it myself.

http://www.japanesegifts.com/rpanko.htm

Reagrdless of what you end up cooking, would be interested in hearing about the quality of the pork since I've been thinking about ordering some myself(I am hesitant since the Kobe Beef that I have bought has been disappointing).

[CRUZMISL]

I can never find panko. What can I use in it's place? Regular breadcrumbs (unseasoned from a local bakery)?

[Jinmyo]

Steven Shaw (aka Fat Guy) posted a thread om Korobata a while back. Here it is.

Panko are very large flakes so get a large grind.

[budrichard]

Thre really is no substitute for Panko which are sweetened and using plain bread crumbs will lose a lot of the appeal. Make your own sauce an forget the store bought ones. Find a a Japanese grocery or mail order the Panko flakes. -Dick

[Sinbad]

Thre really is no substitute for Panko which are sweetened and using plain bread crumbs will lose a lot of the appeal. Make your own sauce an forget the store bought ones. Find a a Japanese grocery or mail order the Panko flakes. -Dick

Agree with the Panko assesment.

As for Tonkatsu sauce, I used ready made one that I mixed with crushed white sesame seeds, and it was actually pretty good.