Tonkatsu-Inspired Pork and Cabbage Salad

4 standard portions

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Ingredients

• 4 pork loins, pounded
• 1 white cabbage, shredded
• 3 stalks of celery, sliced on the bias
• 3 tbsp milk
• 1 tbsp Dijon mustard + more to serve
• 1 tbsp soy sauce + more to serv
• 1 tbsp flour
• 1 tsp garlic granules
• 100 g panko breadcrumbs
• 2 tbsp rice vinegar
• 100 ml rapeseed oil

Method

1. Pound the pork loins to a 1-inch thickness. In one plate, add the flour, garlic granules, Dijon and milk. Season with salt and pepper and whisk to combine.
2. On a separate plate, add the panko breadcrumbs. Dredge the pork loins in the wet mix, then the dry, using your hands to firmly press the breadcrumbs to help them bind to the pork.
3. Add rapeseed oil to a wide/deep frying pan to a depth of 2cm. Allow the oil to preheat over medium heat. Once hot, add two of the pork loins gently into the pan with metal tongs. After two minutes, or once crispy and golden, rotate to fry the other side.
4. Cook for a further 2 minutes. Remove from the pan and set aside on a wire rack. Repeat with the other two pork loins.
5. For the cabbage salad, coat the shredded cabbage in 2 tbsp rice vinegar, 1 tbsp soy sauce, a pinch of salt and pepper and a drizzle of optional olive oil. Use your hands to incorporate.
6. Serve a portion of salad with a crispy tonkotsu-inspired pork loin. Add a helping of mustard and enjoy!