Crispy Pork Katsu with Sticky Rice

Breaded pork cutlets fried until golden, sliced over sticky rice with a sweet soy drizzle.

SHOPPING LIST

• pork loin steaks4
• plain flour50g
• egg2
• breadcrumbs100g
• pudding rice300g
• soy sauce4 tbsp
• brown sugar2 tbsp
• tomato ketchup2 tbsp
• vegetable oil6 tbsp

METHOD

1. 1Cook the rice in boiling water until tender and sticky, then drain and keep warm.
2. 2Mix the soy sauce, brown sugar and ketchup in a small pan and warm until syrupy.
3. 3Put the flour, beaten egg and breadcrumbs into three separate bowls.
4. 4Coat each pork steak in flour, then egg, then breadcrumbs.
5. 5Heat the oil in a frying pan and fry the pork for 5 minutes each side until golden and cooked through with no pink.
6. 6Rest the pork on kitchen paper for 2 minutes, then slice into strips.
7. 7Spoon the rice into bowls and lay the sliced pork on top.
8. 8Drizzle over the sticky sauce and serve.

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