Crumbed Sweet Soy Pork Bento Bar

• Meanwhile, thinly slice cucumber into rounds. Using a vegetable peeler, slice carrot into ribbons. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• Wash out frying pan and return to medium-high heat. • Stir in katsu paste and coconut milk until slightly thickened, 2-3 minutes.

• In a medium bowl, combine carrot ribbons, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • Once rice is done, add the vinegar (for the rice) and a pinch of sugar. Stir to combine. • Place bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.