Katsu Miso Goya

Katsu Miso Goya is a delightful Paleo Japanese supper dish featuring tender pork cutlets coated in a savory miso glaze, served with sautéed bitter melon for a unique flavor contrast. This dish combines traditional Japanese elements with a healthy twist, making it both satisfying and nutritious.

Ingredients

• Pork loin cutlets - 300 grams
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Goya (bitter melon) - 1 medium-sized
• Coconut flour - 1/2 cup
• Egg - 1 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the miso marinade by mixing miso paste, coconut aminos, minced garlic, grated ginger, salt, and pepper in a bowl.
2. Coat the pork cutlets in the miso mixture, then cover and marinate for at least 15 minutes.
3. While the pork is marinating, slice the goya in half lengthwise, remove the seeds, and then slice into thin half-moons.
4. Heat 1 tablespoon of olive oil in a pan over medium heat, add the sliced goya, and sauté for about 5-7 minutes until tender. Season with salt and pepper, then set aside.
5. In a shallow dish, place the coconut flour. In another bowl, beat the egg.
6. Dip each marinated pork cutlet first into the egg and then coat with coconut flour, pressing gently to adhere.
7. In the same pan, heat the remaining tablespoon of olive oil over medium-high heat. Cook the coated pork cutlets for 4-5 minutes on each side or until golden brown and cooked through.
8. Serve the katsu pork cutlets alongside the sautéed goya for a delicious and healthy meal.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from pork, aiding muscle repair and growth.
• Bitter melon (goya) is known for its potential to help regulate blood sugar levels.

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