1 (15-ounce) can of peaches in heavy syrup ½ cup soy sauce ¼ cup sugar ¼ cup Worcestershire sauce 1 teaspoon black pepper Marinate the pounded pork in the sake, salt, and pepper overnight. The next day, drain the pork and dredge it in the flour. Dip the floured pork in the egg wash, letting any excess drip off. Dredge the pork in the panko. Chill in the refrigerator for at least 1 hour. Heat the oil in a deep fryer until a candy thermometer reads 325°F. Carefully add the pork to the hot oil and fry until golden and cooked through, about 4 minutes, or until a thermometer registers 165°F. Drain the pork on paper towels and serve with peach donkatsu sauce. To make the peach donkatsu sauce: Puree peaches and their syrup in a blender until smooth. Combine the puree with soy sauce, sugar, Worcestershire, and black pepper in a saucepan. Bring to a boil and then reduce heat to low and simmer until reduced by three-quarters, about 30 minutes.
WHITE OAK PASTURES Peruse nearly any local grocery store’s meat case and you’re likely to find grass-fed beef from White Oak Pastures, a 145-year-old, 1,000-acre farm in south Georgia praised for its sustainable, humane practices. You’ll likely also see the farm’s pasture-raised chicken or free-range, organic eggs—the multigenerational family farm raises and hand-butchers 10 varieties of meat (cows, hogs, sheep, goats, rabbits, chickens, turkeys, guineas, ducks, and geese), not to mention pastured eggs and certified organic vegetables. “Atlanta is our home market—we are truly local and love the talented chefs that have given us so much support through the years and empowered us to reestablish the innovative animal welfare and environmental stewardship practices on our farm,” says Will Harris, owner and chief farmer of White Oak Pastures (he’s also president of the board of directors of Georgia Organics and beef director of the American Grassfed Association). You can also order White Oak products online (whiteoakpastures.com) or visit the farm to see for yourself just how special it truly is—there’s even a restaurant and lodging cabins on-site.