Crumbed Pork with Homemade Katsu Sauce and Rice Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil
2. Combine rice, water and a pinch of salt in a medium 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 egg 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. 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. While pork cooks, dice capsicum 1cm and roughly chop spinach. Set aside. In a small bowl, mix all homemade katsu sauce ingredients (if using), until sugar is dissolved.
5. Place pork on prepared tray and bake for 3-4 minutes (depending on thickness), until cooked through. Set aside to rest, before slicing thickly on an angle.
6. While pork bakes, cook peas in pot of boiling water for about 1 minute, until bright green and tender. Drain and set aside. In a large bowl, combine all dressing ingredients. Add cooked rice, peas, capsicum and baby spinach to bowl with dressing and toss to combine. Season to taste.
7. Divide rice salad between plates and top with slices of crumbed pork. Serve homemade katsu sauce on the side (if using)