Crispy Pork Tonkatsu
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Crispy Pork Tonkatsu

Crispy Pork Tonkatsu

with Cucumber Salad and Edamame Rice

Tonight we are headed to Japan for a crispy panko-crusted pork cutlet drizzled with Tonkatsu sauce (you can think of it as a soy-based answer to barbecue sauce). And if that’s not enough, the fluffy edamame rice and cucumber salad sides will convince you to make this Japanese comfort food one of your favourites.

Allergens:
Egg
Mustard
Wheat
Soy
Sulphites
Sesame

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

½ cup

Panko Breadcrumbs

(Contains Wheat)

4 tbsp

BBQ Sauce

1 unit(s)

Mini Cucumber

¾ cup

Basmati Rice

113 g

Edamame

(Contains Soy)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

4 tbsp

Teriyaki Sauce

(Contains Soy, Wheat, Sesame, Sulphites May contain Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories910 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate96 g
Sugar15 g
Dietary Fiber4 g
Protein52 g
Cholesterol105 mg
Sodium720 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium150 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Large Non-Stick Pan
Shallow Dish
Measuring Spoons
Whisk
Medium Bowl
Small Bowl

Cooking Steps

COOK RICE
1

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

PREP
2

While the rice cooks, pat the pork tenderloin dry with paper towels. Carefully slice into the centre of each tenderloin, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up the tenderloin like a book, then cut in half crosswise. (You should have two pieces for 2 ppl or four for 4 ppl) Season with salt and pepper.

COOK PORK
3

Add panko to a shallow dish. Coat pork all over with mayo. Working with one piece of pork at a time, press both sides into panko to coat completely. Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then the pork. Pan-fry, until golden-brown and cooked through, 4-6 min per side.** (NOTE: Don't crowd the pan! Cook in batches for 4 ppl. Wipe the pan clean and add another 1 1/2 tbsp oil before the second batch.)

MAKE SALAD
4

While pork cooks, cut the cucumbers in half lengthwise, then slice into 1/4-inch half-moons. Whisk together the vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add the cucumbers and season with salt and pepper. Set aside.

FINISH AND SERVE
5

Whisk together the teriyaki sauce and BBQ sauce in a small bowl. Fluff the rice with a fork. Season with salt and stir in the edamame. Divide the rice between plates. Top with pork tonkatsu. Spoon the teryiaki-BBQ sauce over the pork. Serve with the cucumber salad on the side.