1½ cups chicken stock
2 tbsp brown sugar
2 tbsp tonkatsu sauce*
1 tbsp mirin
1 tbsp vegetable oil
4 x pork cutlets
1 nashi pear, cut into wedges
4 cups thinly sliced cabbage
sesame seeds to serve
2 tbsp finely sliced spring onion (scallions)
Preheat the oven to 200°C/390°F.
In a bowl, combine the chicken stock, brown sugar, tonkatsu sauce and mirin.
Season the pork cutlets with salt. Heat a large oven-safe frying pan over high heat. Add the oil and sear the pork for 1-2 minutes each side. Pour over the chicken stock mixture. Add the pear. Transfer the pan to the oven and cook for 12-15 minutes or until the pork is cooked through.
Transfer the pork cutlets and pear wedges to serving plates. Place the pan with the sauce back onto a high heat on the stovetop. Simmer for 2-3 minutes or until the sauce turns into a thick caramel. Drizzle the sauce over the pork and pear. Place the cabbage onto the plates and drizzle with the Miso Sesame Vinaigrette. Sprinkle the cabbage with sesame seeds. And sprinkle the whole lot with spring onion.
– Tonkatsu sauce is a type of Japanese sauce with a barbecue sauce flavour. Find it in the Asian aisle or from an Asian grocery store.
– You can use any tangy salad dressing you like here if you can’t get a hold of my Miso Sesame Vinaigrette.