Pan-Fried Tonkatsu Pork & XO Sauce Bento Style Bowl
with Coriander Rice and Pickled Radish Salad
- Wheat
- Cereals containing gluten
- Soya
- Egg
- Mustard
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the crispy pork and rice on the hob, then all you need to do is pickle the radishes. You're set for a fabulous dinner!
Ingredients
150 grams
Jasmine Rice
2 unit(s)
British Pork Loin Steaks
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
100 grams
Radishes
15 milliliter(s)
Rice Vinegar
1 bunch(es)
Coriander
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 grams
Baby Leaf Mix
50 grams
Aioli
(Contains: Egg, Mustard)
50 grams
Vegan XO Sauce
(Contains: Soya)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, trim and thinly slice the radishes.
b) Pop the radishes into a medium bowl.
c) Add the rice vinegar, olive oil and sugar for the dressing (see pantry for both amounts).
d) Add a pinch of salt, mix together and set aside.
a) Sandwich each pork steak between two pieces of baking paper or cling film.
b) Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
d) Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. IMPORTANT: Discard any excess egg.
a) Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.
b) Once the oil is hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total.
c) Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle.
d) Once cooked, transfer the pork to a plate lined with kitchen paper.
a) Roughly chop the coriander (stalks and all).
b) Once the rice is ready, fluff it up with a fork and stir through the soy sauce and half the coriander.
c) Just before everything's ready, add the baby leaves to the radishes and toss together.
a) Share the rice out between your bowls.
b) Thinly slice the tonkatsu pork and lay it onto one side of the rice.
c) Sprinkle over the remaining coriander. Drizzle over the aioli and vegan XO sauce.
d) Spoon the radish salad onto the other side of the rice.
