This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Dust pork in lightly seasoned flour, shaking off excess. Dip in egg, then coat in breadcrumbs, pressing firmly. Chill for 15 minutes.
2.In a frying pan, heat oil on high until a few crumbs sizzle when added. Shallow-fry schnitzel for 5-7 minutes, turning once or twice, until cooked and golden. Drain on a paper towel and keep warm.
3.In a medium saucepan, bring combined stock, mirin and soy to the boil on high. Add onion. Reduce heat to low and simmer for 8-10 minutes until onion is tender. Slowly pour in eggs, stirring once when nearly set.
4.Divide hot rice between serving bowls. Slice pork steaks into 1cm strips. Arrange over rice.
5.Before egg is completely set, ladle a quarter of the mixture over each bowl. Sprinkle pork with spring onion to serve.
