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

Method

1. 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. 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. 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. 4

   Slice the pork katsu into strips.

5. 5

   Serve the rice in bowls topped with the sliced katsu, a mound of pickled slaw, and a generous drizzle of tonkatsu sauce.