Pork tonkatsu and noodles


Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.

Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.

Cook the noodles in a pan of boiling water according to the packet instructions.

Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.

Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.

In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.

Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).


2 tablespoons plain flour

100 g fresh, fine breadcrumbs

1 large free-range egg

4 x 120 g higher-welfare pork fillets

300 g udon noodles

1 small carrot

½ an Asian or pointed cabbage

low-salt soy sauce

vegetable oil


1 fresh red chilli , optional

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