Tonkatsu pork

Remove 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. Once 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.

Put 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.

Add oil to a large frying pan to a depth of 2cm and heat to 180°C. Fry two breaded pork chops at a time, initially for about 1 min 30 secs per side, then continue as needed until the thickest meat reaches 63°C / 145°F on a food thermometer. Drain on a wire rack and rest for 5 mins before slicing. Repeat with the remaining chops; colour and timing alone are not doneness tests.

While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.