This crumbed pork katsu is absolutely delicious, and it’s also one of those dishes you can plate up to look as good as it tastes. Get ready to go pro tonight!
(ContainsGluten,Traces of Egg,May contain traces of allergens)
sweet chilli sauce
soy sauce (or gluten free tamari soy sauce)
rice wine vinegar (or white wine vinegar)
Bring a medium saucepan of water to the boil. Cut the zucchini into 1 cm half-moons. Roughly chop the Asian greens. Roughly chop the coriander.
Place the plain flour and salt (see ingredients list) in the first shallow bowl. Place the egg in the second shallow bowl and whisk with a fork. Place the panko breadcrumbs in the third shallow bowl. Pull the pork schnitzels apart (they may be stuck together). Dip the pork in the flour, followed by the egg, and finally in the panko breadcrumbs. Place the crumbed pork on a plate. TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands from getting too messy!
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water. Return the noodles to the saucepan, add the sweet chilli sauce and soy sauce and toss to coat. Set aside.
While the noodles are cooking, heat a medium frying pan over a medium-high heat. Add enough olive oil to coat the base of the pan and, once hot, add 1/2 the crumbed pork. Cook for 1-2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining pork. Set aside to rest for 5 minutes. Thinly slice.
Wipe out the pan and return to a medium-high heat. Add a drizzle of olive oil and the zucchini and cook for 2-3 minutes, or until just tender. Add the Asian greens and cook for a further 2 minutes, or until just wilted. Add the udon noodles and toss to coat for 1 minute, or until heated through. Season to taste with a pinch of salt and pepper.
In a small bowl, combine the mayonnaise and rice wine vinegar.
Divide the udon noodles and vegetables between bowls. Top with the sliced pork katsu. Drizzle over the mayo and garnish with the coriander.