Pork Sirloin Katsu with Asian Rice Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat pork dry, trim off any excess fat then season with salt. Place seasoned flour in a bowl, whisk eggs with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of pork first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
4. Finely chop broccoli; dice capsicum 1cm; roughly chop baby spinach leaves. In a small bowl mix together all katsu sauce ingredients, stirring, until sugar is dissolved (if using). Set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook pork, in batches, for 2–3 minutes each side, until crumb is golden. Place pork on prepared tray and bake for 3 minutes, until cooked through. Set aside to rest, before slicing thickly on an angle.
6. While pork is baking, cook broccoli in pot of boiling water for 2–3 minutes, until tender. Drain broccoli and set aside. In a large bowl combine all dressing ingredients. Add cooked rice, broccoli, capsicum and baby spinach leaves to dressing and toss to combine.
7. Divide Asian rice salad between plates and top with pork sirloin katsu. Serve katsu sauce on the side (if using).