Japanese peanut pork tonkatsu

• porsi: 4
• waktu aktif: 20 min

Bahan-bahan

• 100g red cabbage, finely shredded

• 100g white cabbage, finely shredded

• 2 tsp sesame seeds

• Juice 2 limes, plus wedges to serve

• Vegetable oil for frying

• 600g British free-range pork medallions or pork tenderloin, cut into 2cm slices

• 35g roasted, unsalted peanuts, chopped

• 150ml fresh chicken or vegetable stock

• 100ml tonkatsu sauce (from Asian grocers, Waitrose and

online at souschef.co.uk - see Know-how and tip)

• 2 x 250g microwaveable basmati rice pouches

Petunjuk

1 In a mixing bowl, toss both types of cabbage, the sesame seeds and the lime juice with a generous pinch of salt. Set aside.

2 Heat a splash of oil in a large heavy-based frying pan, then fry the pork slices for 2-3 minutes on each side until just golden and cooked through (the juices will run clear when pierced with a skewer). Add the peanuts for the final 1-2 minutes to lightly toast. Transfer everything from the pan to a plate, then cover with foil to keep warm.

3 Pour the stock into the same pan, then bring to the boil, scraping up any tasty browned bits from the bottom. Add the tonkatsu sauce, stir well and bring to a simmer.

4 Cook the rice according to the pack instructions, then divide among4 bowls or plates. Top with the pork slices, peanuts, cabbage, warmed sauce and the lime wedges for squeezing.

Catatan

Tonkatsu sauce is tangy and fruity. It's used in Japanese cooking, often with fried dishes. If you can't find tonkatsu sauce use Chinese plum sauce with a squeeze of lime.