Pork Tonkatsu

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.

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.)

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.