This is Japan’s most popular dish and so easy to make. For this recipe use the best free range pork medallions l you can get. Crusted in panko breadcrumbs and served with steamed rice and a yummy cucumber salad.
30 Minutes. Free Range. A family favourite, Japanese style.
2 x 180g free range pork loins
3/4 cup panko breadcrumbs
2 free range eggs
2 tablespoons tonkatsu sauce
1 spring onion
3/4 cup long grain rice
Preheat the oven on grill, set to 220ºC. Set rack to second from the top. Note: you can shallow fry as an alternative.
Add rice and 1.5 cups of cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover for 20 minutes. Remove from heat, keep covered and let stand for a further 5-10 minutes until done. Fluff with a folk.
Crumb & cook pork
Spread panko crumbs on a large plate and season with salt and pepper. Whisk egg into a separate bowl. Flatten each piece of pork slightly with a mallet or rolling pin. Dip each piece of pork into the egg and then into the panko crumb mix. Make sure to coat evenly. Set aside. Lightly brush or spray olive oil on both sides of the pork and place on bake tray in oven. Grill for 5-6 minutes each side.
Roughly chop the cucumber. Finely slice the spring onion. Combine in a bowl. Squeeze over juice of the lemon and season with salt and pepper.
Slice pork into 2cm pieces. In a bowl place rice, top with pork and a side of the cucumber. Drizzle tonkatsu sauce over the pork and rice. Enjoy!
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