Waitrose and Partners
Sesame pork tonkatsu

Sesame pork tonkatsu

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins

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Ingredients

  • 125g uncooked long grain rice, or 250g cooked
  • 100g white cabbage, finely shredded
  • 1 large carrots, grated or julienned
  • 2 tbsp Japanese rice vinegar
  • pinch salt
  • 2 tbsp plain flour
  • 1 British Blacktail Free Range Medium Egg, beaten
  • 50g Cooks' Ingredients Panko Breadcrumbs
  • 3 tbsp sesame seeds
  • 240g Waitrose 1 Extra Trimmed Pork Medallions
  • 2 tbsp sunflower oil
  • 2 tbsp Cooks' Ingredients Tonkatsu Sauce

Method

  1. If cooking the rice from scratch, prepare according to pack instructions. Toss the cabbage and carrot with the vinegar and a small pinch of salt; set aside.

  2. Put the flour in a shallow bowl. Put the beaten egg in another shallow bowl, and the panko and sesame seeds in a third shallow bowl. Place the pork medallions between 2 sheets of cling film or baking parchment and use a rolling pin to beat out to a thickness of about 1cm. One medallion at a time, dip in the egg, then the fl our, then back in the egg and finally in the panko mixture; press firmly to coat all over, discarding any excess from the bowls.

  3. Heat the oil in a large frying pan over a medium heat. Fry the breaded pork for 5 minutes on each side until golden all over and cooked through completely. Transfer to kitchen paper to drain any excess oil, then leave to rest for a couple of minutes, before slicing and serving with the rice, pickled cabbage and carrot, and the tonkatsu sauce drizzled over.

Cook’s tip

Add finely sliced salad onions, ginger and red chilli to the cabbage and carrot for an extra kick of flavour. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,243kJ/ 783kcals

Fat

25.5g

Saturated Fat

4.7g

Carbohydrates

84.5g

Sugars

10.7g

Fibre

7.6g

Protein

50.1g

Salt

1.66g

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Overall rating (5/5)

5 out of 5 stars1 rating