HOMAGE TO JAPAN: BLACK PIG TONKATSU AND CAMPANA BUFFALO MOZZARELLA PDO
Rosanna Marziale Le Colonne Restaurant, Caserta www.lecolonnemarziale.it
60 g belly of pork
100 g sliced mozzarella
20g rice flour
30g pan bread for breadcrumbs
extra virgin oil for frying or peanut oil
20ml buffalo cream
10ml tomato sauce
10ml basil pesto
Reduce the belly of pork to a thickness of 2mm using a meat mallet. Put the mozzarella into a colander, let it drain, then cut into thin slices.
Make the breadcrumbs and toast them in the oven for 15 minutes at 90°. Put a layer of pork on the worktop, a layer of mozzarella, and alternate with layers of pork and mozzarella until reaching a square of a certain thickness. Using a pastry cutter remove the excess parts to make a perfect square. Cover first with the rice flour then the beaten egg. Repeat the operation again, then toss the square of pork and mozzarella in the toasted breadcrumbs. Fry evenly in plenty of oil, drain using a slotted spoon, put it on absorbent paper, and keep it in a warm oven.
Whip the cream and put it in the centre of the plate, put the tomato sauce in the centre, and decorate the sides with the pesto.