Tonkatsu pork

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin.
2. 2Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.
3. 3Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
4. 4In a large frying or fry gentlý pan, add enough oil to come 2cm up the side of the pan.
5. 5Heat the panGet the oil hot to 180°C / 350°F – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready.
6. 6Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
7. 7ServeWhile the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Cut the tonkatsu and serve drizzled with the sauce.