Tonkatsu pork

1. Trim the large piece of fat from the edge of each pork loin, then bash each one between two sheets of baking parchment to around 1cm thick, using a meat tenderiser or rolling pin. Reshape the meat with your hands afterwards to roughly its original form; this keeps it succulent.
2. Tip the flour, eggs and panko into three separate wide-rimmed bowls. Season the pork, then coat it first in flour, then egg, then breadcrumbs.
3. Pour enough oil into a large frying or sauté pan to come 2cm up the side and heat to 180C. No thermometer? Drop in a piece of panko; if it sinks a little then starts to bubble, the oil is ready. Fry two chops at a time for 1 minute 30 seconds on each side, then rest on a wire rack for 5 minutes. Repeat with the rest.
4. While the pork rests, whisk the sauce ingredients together, loosening with a splash of water if it is very thick. Slice the tonkatsu and serve drizzled with the sauce.

Tips from the ZestyPlate Kitchen

• Flatten the pork to an even thickness before crumbing. It cooks faster and stays juicy right through.
• Panko is the breadcrumb to use here. Its coarse, airy flakes fry up lighter and crisper than ordinary crumbs.
• Watch your oil temperature. Too cool and the crumb soaks up oil; aim for a steady 180C for a clean golden crust.
• Rest the cooked pork on a wire rack rather than paper, so the underside doesn't steam and go soft.