Pork Katsu with Pickled Slaw
Ingredients
- 4 pork loin steaks
- 150 g panko breadcrumbs
- 60 g plain flour
- 2 eggs
- 320 g Japanese short-grain rice
- 300 g white cabbage
- 3 tbsp rice wine vinegar
- 4 tbsp tonkatsu sauce
- 60 ml sunflower oil
Nutrition (per serving)
- Calories
- 923 kcal
- Protein
- 45 g
- Carbohydrate
- 112.5 g
- of which sugars
- 9.6 g
- Fat
- 30.8 g
- of which saturates
- 7.4 g
- Fibre
- 4.1 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to packet instructions. Finely shred the cabbage and toss with the rice wine vinegar and a pinch of sugar. Leave to pickle while you prepare everything else.
- 2
Bash the pork loin steaks to about 1cm thickness. Season with salt and pepper, dust in flour, dip in beaten egg, and press firmly into panko breadcrumbs.
- 3
Heat the oil in a large frying pan over medium-high heat and fry the pork for 3-4 minutes each side until deeply golden and cooked through. Drain on kitchen paper.
- 4
Slice the pork katsu into strips.
- 5
Serve the rice in bowls topped with the sliced katsu, a mound of pickled slaw, and a generous drizzle of tonkatsu sauce.
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