Baked Pork Tonkatsu Bowl

• 2 pork loin steaks (approx 150g each), pounded thin
• 160g jasmine rice
• 150g white cabbage, very finely shredded
• 50g panko breadcrumbs
• 2 tbsp plain flour
• 1 egg, beaten
• 1 tbsp oil
• 3 tbsp tonkatsu sauce (or 2 tbsp Worcestershire + 1 tbsp ketchup)
• 1 tsp rice vinegar
• Salt and pepper

1. 1

   Preheat oven to 220°C fan. Line a baking tray with foil and place a wire rack on top. Cook the rice: rinse, add 320ml water, boil, cover on lowest heat 12 min, steam 5 min off heat.

2. 2

   Place the pork steaks between cling film and pound to about 1cm thickness with a rolling pin or the base of a heavy pan — even thickness means even cooking.

3. 3

   Set up a breading station: flour in one shallow bowl, beaten egg in a second, panko in a third. Season each bowl with salt and pepper. Dust the pork in flour, dip in egg letting the excess drip off, then press firmly into the panko until fully coated on both sides.

4. 4

   Drizzle the oil over the crumbed pork and place on the wire rack. Bake for 16–18 min, flipping once halfway through, until golden brown and cooked through.

5. 5

   While the pork bakes, toss the shredded cabbage with a pinch of salt and the rice vinegar. Let it sit to soften slightly.

6. 6

   Slice the tonkatsu diagonally. Serve over rice alongside the cabbage slaw with tonkatsu sauce drizzled over the top.