Name: Crumbed pork with cabbage salad (tonkatsu)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram pork loin steaks; 1/2 cup (75g) plain flour, seasoned; 1 egg, lightly beaten; 1 cup (70g) fresh breadcrumbs; 1/2 small wombok or 1/4 small cabbage, finely shredded; 1 small carrot, grated; 1 lemon, juice of; 1/3 cup (80ml) rice bran oil, to fry; hot english mustard, to serve; mayonnaise, to serve; steamed rice, to serve; light soy sauce, to serve

Crumbed pork with cabbage salad (tonkatsu)

One of the most beloved Japanese dishes, tonkatsu is a crumbed and fried pork cutlets.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

400 gram pork loin steaks

1/2 cup (75g) plain flour, seasoned

1 egg, lightly beaten

1 cup (70g) fresh breadcrumbs

1/2 small wombok or 1/4 small cabbage, finely shredded

1 small carrot, grated

1 lemon, juice of

1/3 cup (80ml) rice bran oil, to fry

hot english mustard, to serve

mayonnaise, to serve

steamed rice, to serve

light soy sauce, to serve

Method

1.One at a time, place each pork steak on a board, cover with plastic wrap and pat out using a rolling pin until thin. Dust with seasoned flour, dip in beaten egg and coat with breadcrumbs. Refrigerate for 5 minutes.

2.Toss together wombok, carrot and lemon juice. Set aside.

3.Heat 5mm of oil in a wide frying pan on medium. Cook pork in batches for 3 minutes each side, until golden and just cooked.

4.Slice pork and arrange on serving plates. Season and serve with wombok salad, mustard, mayonnaise, rice and soy sauce for dipping

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