iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Golden Sunset

Ingredients:
4 pounds yellow or Sun Gold tomatoes, quartered, halved if small
1 tablespoon plus 1 teaspoon kosher salt
1 cup dill pickle juice
1/4 cup fresh lemon juice
1 tablespoon finely grated fresh horseradish or prepared horseradish
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay seasoning
3 dashes Tabasco sauce
8 ounces vodka
1 pint Sun Gold tomatoes
8 small celery stalks with leaves
Tabasco sauce (for serving)

Instructions:
Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.
Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you'll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, Old Bay, and Tabasco; stir to combine. Chill until ready to serve.
Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.
Shrimp and Grits Fritters

Ingredients:
3/4 cup sour cream
3 tablespoons lemon juice
1 1/4 teaspoons kosher salt, divided, plus more to taste
3/4 cup corn flour
1/2 teaspoon baking powder
1/2 teaspoon Old Bay seasoning
1 large egg
1 cup buttermilk
4 scallions, thinly sliced
1 red or green jalapeño, seeded, finely chopped
1/2 pound small shrimp, peeled, deveined, coarsely chopped
1 1/2 cups fresh corn kernels (from about 2 ears of corn)
3/4 cup grated cheddar (about 3 ounces)
Grapeseed or canola oil (for frying)
Lemon wedges (for serving)

Instructions:
Whisk together sour cream, lemon juice, and 1/4 tsp. salt; set aside for serving.
Whisk flour, baking powder, Old Bay seasoning, and 1/2 tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop 1/4-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.
Chilled Coconut Corn Soup

Ingredients:
2 tablespoons virgin coconut oil
1 medium onion, finely chopped
1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2" cubes
1 (14-ounce) can coconut milk
2 (2") strips lime zest
1/2 cup unsweetened coconut flakes
2 tablespoons fresh lime juice
Diced avocado
cilantro leaves with tender stems
and lime wedges (for serving)

Instructions:
Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes.
Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes.
Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.
Soup can be made 4 days ahead. Cover and chill.
Fresh Corn Carbonara

Ingredients:
12 ounces spaghetti or linguine
Kosher salt
6 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips
4 ears of corn, kernels cut off (about 3 cups), cobs reserved
1/2 cup heavy cream
Freshly ground black pepper
1/2 cup grated Parmesan (about 2 ounces), plus more to serve
1/2 cup fresh basil leaves
coarsely chopped
divided

Instructions:
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
BBQ Chicken French Bread Pizzas with Smoked Mozzarella

Ingredients:
2 teaspoons vegetable oil
1 medium yellow onion, thinly sliced
1 (12–14") soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
2 cups shredded rotisserie chicken
1/2 cup plus 2 tablespoons barbecue sauce, divided
3/4 cup coarsely grated smoked mozzarella (about 3 ounces)
3 tablespoons coarsely chopped fresh cilantro

Instructions:
Position rack in top third of oven and preheat to 425°F. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.
Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Toss chicken with 1/4 cup barbecue sauce in a medium bowl. Spread remaining 6 Tbsp. sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.
Bake until cheese is melted and golden brown, about 10 minutes. Top with cilantro.
French Bread Pizzas With Ricotta, Roasted Tomatoes, and Pesto

Ingredients:
1 1/2 pints cherry tomatoes, halved (about 3 cups)
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 (12–14") soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
1/2 cup fresh ricotta (about 5 ounces)
3/4 cup coarsely grated Parmesan (about 3 ounces)
2 tablespoons fresh store-bought or homemade basil pesto

Instructions:
Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
French Bread Pizzas with Mozzarella and Pepperoni

Ingredients:
1 (12–14") soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
1/2 cup store-bought tomato sauce
1 cup coarsely grated mozzarella (about 4 ounces)
3 ounces sliced pepperoni
1/4 teaspoon crushed red-pepper flakes (optional)
2 tablespoons coarsely chopped fresh basil

Instructions:
Position rack in top third of oven and preheat to 425°F. Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Spread tomato sauce on cut sides of bread. Top with mozzarella, pepperoni, and red-pepper flakes, if using.
Bake until cheese is melted and golden brown, about 10 minutes. Top with basil.
Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

Ingredients:
4 garlic cloves, divided
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
1 (15-ounce) can white beans, rinsed, drained
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet

Instructions:
Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
Vinaigrette can be made up to 3 days ahead.
Miso-Cured Black Cod with Chilled Cucumbers

Ingredients:
3/4 pound skin-on black cod fillet
Kosher salt
3/4 cup white miso
3 tablespoons mirin
3 tablespoons sake
1 8x2" piece dried kombu
1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups)
2 tablespoons unseasoned rice vinegar
4 teaspoons sugar
4 Japanese or Persian cucumbers
Kosher salt
1 1" piece ginger, peeled, cut into very thin matchsticks
Find katsuobushi at Japanese markets or online.

Instructions:
Slice cod 3/4" thick, leaving skin on and bones in (the bones will slip right out when fish is cooked). Season very lightly with salt and place on a paper towel.lined baking sheet. Cover with another paper towel and chill 1 hour (this will draw out some moisture and any fishy flavors).
Combine miso and mirin in a small bowl. Wet 2 paper towels (you can also use cheesecloth) with sake and squeeze out any excess. Spread half of miso mixture in a 13x9" baking dish in a thin, even layer. Cover with a sake-moistened paper towel. Arrange cod in a single layer on top. Cover with the other sakemoistened towel. Spread remaining miso mixture over towel. Cover; chill 3 days.
Preheat broiler. Transfer cod to a rimmed baking sheet; discard miso mixture and paper towels. Broil cod until golden brown around the edges and cooked through, about 4 minutes. Let cool slightly, then pull out bones.
Soak kombu in 2 cups cold water in a small saucepan at room temperature 2 hours, or chill up to 12 hours.
Bring to a bare simmer over medium heat. Discard kombu and bring liquid to a boil. Add katsuobushi; simmer 1 minute (reduce heat if needed). Strain through a paper towel or cheesecloth-lined sieve into a small bowl; discard solids. Let dashi cool.
Bring vinegar, sugar, and 2 tablespoons water to a boil in a clean small saucepan. Remove from heat and stir to dissolve sugar. Let sweet vinegar cool.
Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers, gently at first to keep them from breaking, then more vigorously as they start to expel water, until swimming in water. Rinse in several changes of water; squeeze out excess liquid. Place cucumbers in a clean small bowl and chill until cold, about 1 hour.
After cucumbers have chilled 30 minutes, place ginger and 1 cup water in a small bowl; soak 30 minutes to soften its pungency. Drain.
Add sweet vinegar and 3/4 cup dashi to cucumbers (reserve remaining dashi for another use). Season with salt. Divide cod among shallow bowls. Top with cucumbers and ginger. Pour any cucumber liquid over.
Dashi and sweet vinegar can be made 1 day ahead; cover and chill separately. Chilled cucumbers can be made 1 day ahead; keep chilled.
Fancy Grilled Cheese With A Fried Egg

Ingredients:
2 tablespoons unsalted butter, plus more, room temperature, for bread
8 slices cranberry-walnut or country-style bread
6 ounces raclette or Gruyere, grated
4 large eggs
Kosher salt, freshly ground pepper
Truffle honey or regular honey (for serving)

Instructions:
Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium. Butter one side of each slice of bread and place 4 slices in skillet, buttered side down. Top bread with cheese, reduce heat to low, and cook until underside is golden brown and cheese is melted, about 4 minutes.
Top with remaining bread, buttered side up, turn sandwiches and cook until second side is golden brown, about 2 minutes. Transfer sandwiches to a rimmed baking sheet and place in oven to keep warm.
Melt remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Crack eggs into skillet; season with salt and pepper. Cook until whites are set but yolks are still runny, about 2 minutes.
Drizzle sandwiches with honey and top each with a fried egg.
Sheet-Pan Spaghetti Squash Puttanesca

Ingredients:
1 large spaghetti squash (3 1/2–4 pounds)
Kosher salt, freshly ground black pepper
Nonstick vegetable cooking spray
1 oil-packed anchovy fillet, drained, finely chopped (optional)
1 garlic clove, finely chopped
12 ounces cherry tomatoes (about 2 cups)
1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)
1/4 cup pitted oil-cured black olives, chopped
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil, divided
1/4 cup coarsely chopped fresh parsley, divided
1/2 cup ricotta
An 18x13" rimmed baking sheet

Instructions:
Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.
King Trumpet Yakitori

Ingredients:
1 scallion, thinly sliced
1/3 cup mirin
1/3 cup sake
1/3 cup soy sauce
1/3 cup zarame sugar or raw sugar
4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2" pieces
1 teaspoon vegetable oil
Kosher salt
Eight 6" bamboo skewers
soaked at least 15 minutes

Instructions:
Soak scallion in ice water until crisp, at least 10 minutes. Drain.
Meanwhile, bring mirin, sake, soy sauce, and zarame sugar to a boil in a small saucepan; reduce heat and simmer until slightly reduced, 12–15 minutes. Set tare aside.
Prepare grill for medium heat. Thread 3 mushroom pieces onto each skewer. Brush lightly with oil and season lightly with salt. Grill until golden brown, about 1 minute per side. Then cook, brushing with tare and turning occasionally, until glazed and tender, about 2 minutes more. Serve mushrooms topped with scallions.
Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes

Ingredients:
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
An 18x13" rimmed baking sheet

Instructions:
Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
Divide chicken, fruit, and vegetables among 4 plates and top with mint.
Spiced Honey Cake With Cream Cheese Frosting

Ingredients:
Nonstick vegetable oil spray
2 cups gluten-free all-purpose baking flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
2/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1/2 cup vegetable oil
1/2 cup honey
1 large egg
1 large egg yolk
1/2 vanilla bean, split lengthwise
1/2 cup fresh orange juice
1/2 cup whey or buttermilk
3 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon finely grated lemon zest
Pinch of kosher salt
1/2 vanilla bean, split lengthwise
1 (13.5-ounce) can unsweetened coconut milk, cream separated from milk, room temperature
Bee pollen
fennel fronds
edible flowers
and berries (for serving; optional)

Instructions:
Preheat oven to 350°F. Coat a 9" cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean; discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).
Pile frosting on top of cake and spread to edges (it's okay if it cascades over the sides). Decorate with bee pollen, fennel fronds, flowers, and berries, if desired.
Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

Ingredients:
Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley
2 (18x13") rimmed baking sheets

Instructions:
Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.
Pork Tonkatsu With Shiso

Ingredients:
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 pound boneless pork loin with 1/4"-thick fat cap
2 large eggs, beaten to blend
3 cups panko (Japanese breadcrumbs)
1 cup all-purpose flour
Kosher salt
8 fresh shiso leaves (optional)
4 tablespoons vegetable oil

Instructions:
Mix ketchup and Worcestershire sauce in a small bowl.
Sauce can be made 1 week ahead. Cover and chill.
Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.