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Pork tonkatsu and noodles
main courses | serves 4
1. Put the flour on a large flat plate, the breadcrumbs on another and the beaten egg in a shallow bowl. Take one pork fillet, dip it first in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs. Repeat with the other pork fillets.
2. Meanwhile, boil a saucepan of water and cook the udon noodles according to the packet instructions. When done, drain and toss with the carrot and cabbage and soy sauce to taste. Transfer to bowls.
3. Meanwhile, in a large frying pan over a medium heat, add a good lug of vegetable oil, heat until sizzling and then add the pork fillets. Cook for 34 minutes on each side, until golden brown. You will probably have to do this in batches. Drain on kitchen paper before slicing. Top noodles with sliced pork and serve immediately with extra soy sauce and mustard.
Recipe Andy Harris
Photo Sam Stowell
from Issue 4
ingredients 2 tbsp plain flour, seasoned
100g fresh, fine breadcrumbs
1 egg, beaten
4 x 120g pork fillets, bashed out to 1cm thick
Vegetable oil, for frying
300g udon noodles
1 small carrot, shredded or very thinly sliced with a speed peeler
½ Asian or pointed cabbage, finely shredded
1 red chilli (optional), finely chopped
Soy sauce and mustard, to serve