Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 16.43 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/2teaspoons mustard powder
- 1/2 cup plain flour
- 2teaspoons rice vinegar
- 1 1/2tablespoons worcestershire sauce
- 1/4 cup tomato sauce
- 2teaspoons mirin
- 1 1/2 cup jasmine rice, rinsed
- spinach sesame salad (to serve, see tip)
- 1tablespoons soy sauce
- 3/4 cup coconut flakes, toasted
- 4 pork loin medallions
- 2 eggs, lightly beaten
- vegetable oil (for shallow frying)
- 1 1/2 cup panko breadcrumbs
Method
Step 1 of 6
For coconut rice, bring 500ml water, rice and a pinch of salt to the boil in a saucepan. Reduce heat to low, cover with a tight-fitting lid and cook for 18 minutes until rice is tender. Remove from heat and stand, covered for 5 minutes. Fluff rice grains with a fork and stir through 1/2 cup of the coconut.
Step 2 of 6
Meanwhile, combine sauces, vinegar, mirin, mustard powder and 2 tbs water in a small saucepan. Bring to the boil, reduce heat and simmer for 2 minutes. Remove from heat and cool.
Step 3 of 6
Place pork medallions between 2 sheets of baking paper and flatten with a rolling pin or meat mallet until 1cm thick. Season.
Step 4 of 6
Place flour, egg and breadcrumbs into separate bowls. Lightly coat each piece of pork with flour, shaking off excess. Dip in egg, then coat with crumbs. Transfer to a plate.
Step 5 of 6
Heat 1cm of oil in a frying pan over medium heat. Cook pork in batches, for 3-4 minutes each side or until golden brown. Drain on paper towel.
Step 6 of 6
Drizzle pork with tonkatsu sauce and serve with coconut rice and a spinach sesame salad. Garnish with remaining coconut.
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