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

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

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

Calories: 839, Carbs: 84 grams, Fat: grams, Protein: 54.6 grams, Sugar: 45 grams, Salt: 2058 grams

How do I prepare Sesame-Crusted Japanese Pork?

PICKLE THE CUCUMBER: Place the cucumber ribbons in a bowl with the juice of 2 lemon wedges, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle. TONKATSU 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. When hot, fry the apricots for a minute, shifting constantly. Stir in the tamari, the honey, and the reserved apricot water. Once simmering, lower the heat slightly and 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. 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. PORK PREP & FRYING: Pat the pork dry with paper towel and cut into 4 rounds of 2-3cm thick. Place the sesame seeds in a shallow dish and use to coat the pork, 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 roasting tray and pop in the oven for 3-4 minutes until cooked through to your preference. Remove on completion and allow to rest in the tray for 5 minutes before serving. WHILE THE SAUCE IS REDUCING…: Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the sweet potato chunks reach the halfway mark, flip them over and return to the oven along with the tray of kale. Roast for the remaining cooking time until the kale is crispy and the sweet potato is cooked through and caramelised. TONKATSU TIME!: Dish up some roast sweet potato and kale alongside the sesame-crusted pork. Decorate with the tangy cucumber and drizzle over the tonkatsu sauce. 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 Japanese Pork?

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

Sesame-Crusted Japanese Pork

Succulent pork, 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 Japanese Pork

with crispy kale & a homemade apricot tonkatsu sauce

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Dried Apricot
Dried Apricots
Fresh Parsley
Honey
Kale
Lemon
Lemons
Pork Fillet
Sweet Potato
Tamari
Tamari 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
Place the cucumber ribbons in a bowl with the juice of 1 lemon wedge, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle.
TONKATSU 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. When hot, fry the apricots for a minute, shifting constantly. Stir in the tamari, the honey, and the reserved apricot water. Once simmering, lower the heat slightly and 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…
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the sweet potato chunks reach the halfway mark, flip them over and return to the oven along with the tray of kale. Roast for the remaining cooking time until the kale is crispy and the sweet potato is cooked through and caramelised.
PORK PREP & FRYING
Pat the pork dry with paper towel and cut into 2 rounds of 2-3cm thick. Place the sesame seeds in a shallow dish and use to coat the pork, 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 roasting tray and pop in the oven for 3-4 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 some roast sweet potato and kale alongside the sesame-crusted pork. Decorate with the tangy cucumber and drizzle over the tonkatsu sauce. Serve with a lemon wedge on the side and get ready to tuck in!

Dried Apricots - 20g
Sweet Potato - 250g
Cucumber - 50g
Lemon - 1
Tamari - 30ml
Honey - 15ml
Pork Fillet - 150g
White Sesame Seeds - 65ml
Kale - 50g
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
Place the cucumber ribbons in a bowl with the juice of 2 lemon wedges, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle.
TONKATSU 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. When hot, fry the apricots for a minute, shifting constantly. Stir in the tamari, the honey, and the reserved apricot water. Once simmering, lower the heat slightly and 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…
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the sweet potato chunks reach the halfway mark, flip them over and return to the oven along with the tray of kale. Roast for the remaining cooking time until the kale is crispy and the sweet potato is cooked through and caramelised.
PORK PREP & FRYING
Pat the pork dry with paper towel and cut into 4 rounds of 2-3cm thick. Place the sesame seeds in a shallow dish and use to coat the pork, 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 roasting tray and pop in the oven for 3-4 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 some roast sweet potato and kale alongside the sesame-crusted pork. Decorate with the tangy cucumber and drizzle over the tonkatsu sauce. Serve with a lemon wedge on the side and get ready to tuck in!

Dried Apricots - 40g
Sweet Potato - 500g
Cucumber - 100g
Lemon - 1
Tamari - 60ml
Honey - 30ml
Pork Fillet - 300g
White Sesame Seeds - 125ml
Kale - 100g
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 225ml 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
Place the cucumber ribbons in a bowl with the juice of 3 lemon wedges, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle.
TONKATSU 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. When hot, fry the apricots for a minute, shifting constantly. Stir in the tamari, the honey, and the reserved apricot water. Once simmering, lower the heat slightly and 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…
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the sweet potato chunks reach the halfway mark, flip them over and return to the oven along with the tray of kale. Roast for the remaining cooking time until the kale is crispy and the sweet potato is cooked through and caramelised.
PORK PREP & FRYING
Pat the pork dry with paper towel and cut into 6 rounds of 2-3cm thick. Place the sesame seeds in a shallow dish and use to coat the pork, 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 roasting tray and pop in the oven for 3-4 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 some roast sweet potato and kale alongside the sesame-crusted pork. Decorate with the tangy cucumber and drizzle over the tonkatsu sauce. Serve with a lemon wedge on the side and get ready to tuck in!

Dried Apricot - 60g
Sweet Potato - 750g
Cucumber - 150g
Lemons - 2
Tamari Sauce - 90ml
Honey - 45ml
Pork Fillet - 450g
White Sesame Seeds - 180ml
Kale - 150g
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 30-35 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER
Place the cucumber ribbons in a bowl with the juice of 4 lemon wedges, a small splash of water, and a pinch of salt. Toss to coat and set aside to pickle.
TONKATSU 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. When hot, fry the apricots for a minute, shifting constantly. Stir in the tamari, the honey, and the reserved apricot water. Once simmering, lower the heat slightly and 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…
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the sweet potato chunks reach the halfway mark, flip them over and return to the oven along with the tray of kale. Roast for the remaining cooking time until the kale is crispy and the sweet potato is cooked through and caramelised.
PORK PREP & FRYING
Pat the pork dry with paper towel and cut into 8 rounds of 2-3cm thick. Place the sesame seeds in a shallow dish and use to coat the pork, 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 roasting tray and pop in the oven for 3-4 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 some roast sweet potato and kale alongside the sesame-crusted pork. Decorate with the tangy cucumber and drizzle over the tonkatsu sauce. Serve with a lemon wedge on the side and get ready to tuck in!