1. In a small bowl, add all the sauce ingredients and mix. Set aside.
2. Make light cuts on the surface of the pork with the tip of a knife. Season them with salt and pepper. Set aside.
3. In a skillet, heat some oil over medium heat. When the skillet is hot, place the pork chops gently. Sear until golden, turning occasionally. The cooking time will depend on the thickness of the meat.
4. Pour all the sauce in one go onto the pork and simmer for about 2 to 3min.
1. make the caramel sauce Put the sugar and water (4 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as the may be crystallized.
2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 3 tbsp boiled water. Swirl the cooking pot to mix evenly.
3. Right away, pour the sauce into each pudding molds. Set aside to cool.
4. make the egg mixture Pre-heat oven at 160˚C.
5. Crack 2 eggs into a bowl and lightly beat them with a whisk. Avoid creating too much foam. Set aside.
6. In cooking pot, add a dash of salt, sugar, condensed milk, heavy cream and milk. Heat it almost boiled (but below 70℃).
7. Pour the milk mixture thoughtfully to the beaten egg and mix gently with a spatula.
8. Sieve the mixture with a fine mesh strainer to remove any lumps. Do this twice. Gently pour the mixture into the pudding molds evenly.
9. Cover each pudding cup with aluminum foil (tried not with, also it worked nicely though). Prepare a hot water (about 50℃) bath using a deep roasting tray and, then gently place the cups in it. The hot water has to reach about 2/5 of the height of the cups.
10. Bake the puddings at 160˚C for 20 min. If the surface of the puddings wobbles a bit when lightly shaken, it is probably the right time to remove them from the oven.
11. Let the puddings cool down (for 15~30min), and store them in the fridge.
1. In a bowl, add ground pork, chopped onion (drained), and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
2. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
3. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
4. Transfer to a plate lined with paper towels to drain excess oil.