What are the main ingredients in Sesame-Crusted Tonkatsu Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Sesame-Crusted Tonkatsu Pork?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sesame-Crusted Tonkatsu Pork?

START YOUR ROAST: Preheat the oven to 200°C. Boil the kettle. Place the apricots in a bowl, submerge in 170ml of boiling water, and set aside to rehydrate for at least 10 minutes. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. PICKLE THE CUCUMBER & SOFTEN THE KALE: Place the cucumber ribbons in a bowl with some lemon juice to taste, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4. STICKY SAUCE: Drain the apricots, reserving the water, and roughly chop. Place a saucepan over a medium heat with a drizzle of oil or knob of butter (optional). When hot, fry the apricots for 1 minute, shifting constantly. Stir in the tamari-sesame sauce and the reserved apricot water. Once simmering, lower the heat slightly and allow to reduce for 10-12 minutes until the sauce is sticky and the apricots are soft. Season to taste, remove the pan from the heat, and cover to keep warm until serving. WHILE THE SAUCE IS REDUCING…: When the sweet potato has 8-10 minutes remaining, scatter the kale over the tray and return to the oven for the remaining roasting time until crispy. COAT & FRY THE PORK: Place the sesame seeds in a shallow dish. Pat the pork dry with paper towel and slice into 4 rounds of 2-3cm thick. Season lightly and coat in the seeds, pressing them into the flesh so they stick. Place a nonstick pan over a medium-high heat with enough oil to cover the base. When hot, fry the sesame-crusted pork for 2-3 minutes per side until golden but not cooked through. Transfer to a lightly greased roasting tray and pop in the oven for 2-3 minutes until cooked through to your preference. Remove on completion and allow to rest in the tray for 5 minutes before serving. TONKATSU TIME: Dish up the crispy kale and nuggets of roast sweet potato alongside the sesame-crusted pork. Decorate with the tangy pickled cucumber and drizzle over the tonkatsu sauce. Garnish with the chopped parsley, serve with a lemon wedge on the side, and get ready to tuck in!

What should be prepared from my kitchen to make Sesame-Crusted Tonkatsu Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Sesame-Crusted Tonkatsu Pork

Name: Sesame-Crusted Tonkatsu Pork
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Succulent pork fillet, pan fried in a crunchy sesame seed crust and doused in a Japanese tonkatsu sauce made from tamari, honey, and apricots – perfect for enhancing the flavour of pork! With sides of pickled cucumber and crisp roast veg.

Sesame-Crusted Tonkatsu Pork

with sweet potato bites, crispy kale & a sticky apricot sauce

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Dried Apricots
Fresh Parsley
Kale
Lemon
Lemons
Pork Fillet
Sweet Potato
Tamari-Sesame Sauce
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

START YOUR ROAST
Preheat the oven to 200°C. Boil the kettle. Place the apricots in a bowl, submerge in 125ml of boiling water, and set aside to rehydrate for at least 10 minutes. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER & SOFTEN THE KALE
Place the cucumber ribbons in a bowl with some lemon juice to taste, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
STICKY SAUCE
Drain the apricots, reserving the water, and roughly chop. Place a saucepan over a medium heat with a drizzle of oil or knob of butter (optional). When hot, fry the apricots for 1 minute, shifting constantly. Stir in the tamari-sesame sauce and the reserved apricot water. Once simmering, lower the heat slightly and allow to reduce for 8-10 minutes until the sauce is sticky and the apricots are soft. Season to taste, remove the pan from the heat, and cover to keep warm until serving.
WHILE THE SAUCE IS REDUCING…
When the sweet potato has 8-10 minutes remaining, scatter the kale over the tray and return to the oven for the remaining roasting time until crispy.
COAT & FRY THE PORK
Place the sesame seeds in a shallow dish. Pat the pork dry with paper towel and slice into 2 rounds of 2-3cm thick. Season lightly and coat in the seeds, pressing them into the flesh so they stick. Place a nonstick pan over a medium-high heat with enough oil to cover the base. When hot, fry the sesame-crusted pork for 2-3 minutes per side until golden but not cooked through. Transfer to a lightly greased roasting tray and pop in the oven for 2-3 minutes until cooked through to your preference. Remove on completion and allow to rest in the tray for 5 minutes before serving.
TONKATSU TIME
Dish up the crispy kale and nuggets of roast sweet potato alongside the sesame-crusted pork. Decorate with the tangy pickled cucumber and drizzle over the tonkatsu sauce. Garnish with the chopped parsley, serve with a lemon wedge on the side, and get ready to tuck in!

Dried Apricots - 20g
Sweet Potato - 250g
Cucumber - 50g
Lemon - 1
Kale - 50g
Tamari-Sesame Sauce - 42,5ml
White Sesame Seeds - 65ml
Pork Fillet - 150g
Fresh Parsley - 3g

Download the Recipe

Serves 2

START YOUR ROAST
Preheat the oven to 200°C. Boil the kettle. Place the apricots in a bowl, submerge in 170ml of boiling water, and set aside to rehydrate for at least 10 minutes. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER & SOFTEN THE KALE
Place the cucumber ribbons in a bowl with some lemon juice to taste, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
STICKY SAUCE
Drain the apricots, reserving the water, and roughly chop. Place a saucepan over a medium heat with a drizzle of oil or knob of butter (optional). When hot, fry the apricots for 1 minute, shifting constantly. Stir in the tamari-sesame sauce and the reserved apricot water. Once simmering, lower the heat slightly and allow to reduce for 10-12 minutes until the sauce is sticky and the apricots are soft. Season to taste, remove the pan from the heat, and cover to keep warm until serving.
WHILE THE SAUCE IS REDUCING…
When the sweet potato has 8-10 minutes remaining, scatter the kale over the tray and return to the oven for the remaining roasting time until crispy.
COAT & FRY THE PORK
Place the sesame seeds in a shallow dish. Pat the pork dry with paper towel and slice into 4 rounds of 2-3cm thick. Season lightly and coat in the seeds, pressing them into the flesh so they stick. Place a nonstick pan over a medium-high heat with enough oil to cover the base. When hot, fry the sesame-crusted pork for 2-3 minutes per side until golden but not cooked through. Transfer to a lightly greased roasting tray and pop in the oven for 2-3 minutes until cooked through to your preference. Remove on completion and allow to rest in the tray for 5 minutes before serving.
TONKATSU TIME
Dish up the crispy kale and nuggets of roast sweet potato alongside the sesame-crusted pork. Decorate with the tangy pickled cucumber and drizzle over the tonkatsu sauce. Garnish with the chopped parsley, serve with a lemon wedge on the side, and get ready to tuck in!

Dried Apricots - 40g
Sweet Potato - 500g
Cucumber - 100g
Lemon - 1
Kale - 100g
Tamari-Sesame Sauce - 85ml
White Sesame Seeds - 125ml
Pork Fillet - 300g
Fresh Parsley - 5g

Download the Recipe

Serves 3

START YOUR ROAST
Preheat the oven to 200°C. Boil the kettle. Place the apricots in a bowl, submerge in 200ml of boiling water, and set aside to rehydrate for at least 10 minutes. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER & SOFTEN THE KALE
Place the cucumber ribbons in a bowl with some lemon juice to taste, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
STICKY SAUCE
Drain the apricots, reserving the water, and roughly chop. Place a saucepan over a medium heat with a drizzle of oil or knob of butter (optional). When hot, fry the apricots for 1 minute, shifting constantly. Stir in the tamari-sesame sauce and the reserved apricot water. Once simmering, lower the heat slightly and allow to reduce for 12-15 minutes until the sauce is sticky and the apricots are soft. Season to taste, remove the pan from the heat, and cover to keep warm until serving.
WHILE THE SAUCE IS REDUCING…
When the sweet potato has 8-10 minutes remaining, pop the tray of kale in the oven and cook for the remaining roasting time until crispy.
COAT & FRY THE PORK
Place the sesame seeds in a shallow dish. Pat the pork dry with paper towel and slice into 6 rounds of 2-3cm thick. Season lightly and coat in the seeds, pressing them into the flesh so they stick. Place a nonstick pan over a medium-high heat with enough oil to cover the base. When hot, fry the sesame-crusted pork for 2-3 minutes per side until golden but not cooked through. Transfer to a lightly greased roasting tray and pop in the oven for 2-3 minutes until cooked through to your preference. Remove on completion and allow to rest in the tray for 5 minutes before serving.
TONKATSU TIME
Dish up the crispy kale and nuggets of roast sweet potato alongside the sesame-crusted pork. Decorate with the tangy pickled cucumber and drizzle over the tonkatsu sauce. Garnish with the chopped parsley, serve with a lemon wedge on the side, and get ready to tuck in!

Dried Apricots - 60g
Sweet Potato - 750g
Cucumber - 150g
Lemons - 2
Kale - 150g
Tamari-Sesame Sauce - 125ml
White Sesame Seeds - 180ml
Pork Fillet - 450g
Fresh Parsley - 8g

Download the Recipe

Serves 4

START YOUR ROAST
Preheat the oven to 200°C. Boil the kettle. Place the apricots in a bowl, submerge in 250ml of boiling water, and set aside to rehydrate for at least 10 minutes. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER & SOFTEN THE KALE
Place the cucumber ribbons in a bowl with some lemon juice to taste, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
STICKY SAUCE
Drain the apricots, reserving the water, and roughly chop. Place a saucepan over a medium heat with a drizzle of oil or knob of butter (optional). When hot, fry the apricots for 1 minute, shifting constantly. Stir in the tamari-sesame sauce and the reserved apricot water. Once simmering, lower the heat slightly and allow to reduce for 12-15 minutes until the sauce is sticky and the apricots are soft. Season to taste, remove the pan from the heat, and cover to keep warm until serving.
WHILE THE SAUCE IS REDUCING…
When the sweet potato has 8-10 minutes remaining, pop the tray of kale in the oven and cook for the remaining roasting time until crispy.
COAT & FRY THE PORK
Place the sesame seeds in a shallow dish. Pat the pork dry with paper towel and slice into 8 rounds of 2-3cm thick. Season lightly and coat in the seeds, pressing them into the flesh so they stick. Place a large, nonstick pan over a medium-high heat with enough oil to cover the base. When hot, fry the sesame-crusted pork for 2-3 minutes per side until golden but not cooked through. Transfer to a lightly greased roasting tray and pop in the oven for 2-3 minutes until cooked through to your preference. Remove on completion and allow to rest in the tray for 5 minutes before serving.
TONKATSU TIME
Dish up the crispy kale and nuggets of roast sweet potato alongside the sesame-crusted pork. Decorate with the tangy pickled cucumber and drizzle over the tonkatsu sauce. Garnish with the chopped parsley, serve with a lemon wedge on the side, and get ready to tuck in!