eCook Meal
Sesame-Crusted Japanese Pork
with crispy kale & a homemade apricot tonkatsu sauce
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R185.91
for 4 servings · R46.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
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White Sesame Seeds needs 250 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Dried Apricots
- Tamari
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sesame-Crusted Japanese Pork?
The preparation time for Sesame-Crusted Japanese Pork with crispy kale & a homemade apricot tonkatsu sauce is between 20 and 35 minutes.
What is the total time required to make Sesame-Crusted Japanese Pork with crispy kale & a homemade apricot tonkatsu sauce?
The total time required to make Sesame-Crusted Japanese Pork with crispy kale & a homemade apricot tonkatsu sauce is between 40 and 50 minutes.
How many servings does Sesame-Crusted Japanese Pork provide?
4 servings
What are the main ingredients in Sesame-Crusted Japanese Pork?
Cucumber, Dried Apricot, Honey, Kale, Lemon, Parsley, Pork Fillet, Sweet Potato, Tamari, Tamari Sauce, White Sesame Seeds
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?
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! 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.
What should be prepared from my kitchen to make Sesame-Crusted Japanese Pork?
Cucumber, Dried Apricot, Honey, Kale, Lemon, Parsley, Pork Fillet, Sweet Potato, Tamari, Tamari Sauce, White Sesame Seeds
How many calories does Sesame-Crusted Japanese Pork have?
839 calories
How much fat content does Sesame-Crusted Japanese Pork have?
grams