Japanese Tonkatsu-Style Pork With Sticky Rice

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Cover your pork loin steak[s] in cling film and bash them with a rolling pin until evenly flattened to approx. 1 cm in thickness

Add a handful of flour to a plate with a generous pinch of salt and pepper

Add a generous splash of milk to a shallow bowl

Add your panko breadcrumbs to a separate plate

Coat the flattened steak[s] in the flour, tap off the excess, then add them to the milk and then firmly press into the breadcrumbs to evenly coat all over

Tip: Make sure the steak[s] is fully coated in the breadcrumbs!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the coated pork steak[s] and cook for 6-7 min on each side or until golden and cooked through (no pink meat!) – this is your Tonkatsu-style pork

Tip: Cooking for 3 or more? Do this in batches!

Once done, transfer the Tonkatsu-style pork to a clean chopping board to rest for 2 min

Whilst the steak[s] is cooking, add your carrot & cabbage slaw mix to a bowl with half your rice vinegar (you'll use the rest later!)

Add a drizzle of olive oil, a generous pinch of sugar and a pinch of salt and pepper

Give everything a good mix up – this is your dressed slaw

Peel and finely chop (or grate) your garlic

Combine your tomato ketchup with your soy sauce, chopped garlic and remaining rice vinegar

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tsp [1 1/2 tsp] [2 tsp] cold water and stir it all together – this is your Tonkatsu-style sauce

Whilst the pork is resting, pop the Tonkatsu-style sauce in the microwave for 20 secs on high or until warmed through