Tonkatsu Style Crispy Pork Steaks and Rice

Meanwhile, trim the baby cucumber, then halve lengthways. Thinly slice widthways. Trim and thinly slice the radishes.

In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, then add the cucumber, radishes and half the sesame seeds.

Mix together well, then set aside to pickle.

Meanwhile, sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper.

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. Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

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.

Once 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. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle. Once cooked, transfer the pork to a plate lined with kitchen paper.

Once the pork is cooked, give the frying pan a quick wipe clean. 

Heat the (now empty) frying pan on medium-high heat (no oil). Once hot, stir in the water for the sauce, butter (see pantry for both amounts), honey, sriracha and miso. Stir well to combine. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then simmer until slightly thickened, 2-3 mins. Add a splash of water if you feel it needs it.