Sesame pork tonkatsu

Name: Sesame pork tonkatsu
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 125 g uncooked long grain rice, or 250g cooked; 100 g 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; 50 g Cooks' Ingredients Panko Breadcrumbs; 3 tbsp sesame seeds; 240 g Waitrose 1 Extra Trimmed Pork Medallions; 2 tbsp sunflower oil; 2 tbsp Cooks' Ingredients Tonkatsu Sauce

5 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare30 mins
Cook10 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.