PORK ESCALOPE WITH TONKATSU SAUCE & STICKY RICE

Juicy pork is coated in the crispiest of crumbs, sliced into bite-sized pieces, layered over fragrant rice and smothered in a sweet, yet tangy sauce.

360g (2 cups) glutinous rice (see tip below)

1 egg, beaten

50g (1 cup) panko breadcrumbs

340g (12oz) boneless pork chops, rind removed

120ml (½ cup) Tonkatsu Sauce (see recipe or use shop-bought)

From the store cupboard

500ml (2 cups) vegetable oil

½ tsp salt

¼ tsp white pepper

Tip

Glutinous rice is a medium- to long-grain variety of rice that becomes sticky once cooked. You can find glutinous rice at your local Chinese supermarket or from online suppliers.

Put the rice into a medium saucepan and fill with warm water. Wash the rice by rubbing it between your hands, then carefully drain. Repeat at least three times, as this process removes some of the starch. Drain the rice completely and return to the pan, then cover with exactly 500ml (2 cups) water. Turn the heat on to full and bring the rice to the boil – it is important you do not stir.

You must pay full attention to the pan now. Once the water has been absorbed and tiny craters appear in the rice, turn the heat down to its lowest setting and place a lid firmly on to the saucepan to seal in the steam. Don’t be tempted to peek and remove the lid. Cook for a further 5 minutes and then turn off the heat completely. Leave to steam in the residual heat for a further 15 minutes. Remove the lid and stir the rice with a spoon to loosen the grains; it will feel very sticky.

Heat the oil in a deep saucepan to 170°C (340°F).

Put the beaten egg into a shallow bowl and season with salt and pepper. Put the breadcrumbs in another bowl. Dip each pork chop into the beaten egg, then coat in the panko breadcrumbs, pushing the chops down into the crumbs so that they stick and create a complete layer across the meat. Gently lower each chop into the heated oil and fry for 6–8 minutes, turning frequently to ensure even cooking and colour. Once you are happy that the pork is cooked through, drain on a wire rack or a plate lined with kitchen paper.

Once drained, slice the chops into bite-sized pieces and arrange over the sticky rice. Drizzle over the Tonkatsu Sauce and serve.