eCook Meal
Sesame-Crusted Tonkatsu Pork
with sweet potato bites, crispy kale & a sticky apricot sauce
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.
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 & 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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R169.11
for 4 servings · R42.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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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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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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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
Not in the Woolies basket — source these elsewhere:
- Tamari-Sesame Sauce
- Dried Apricots
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sesame-Crusted Tonkatsu Pork?
The preparation time for Sesame-Crusted Tonkatsu Pork with sweet potato bites, crispy kale & a sticky apricot sauce is between 20 and 40 minutes.
What is the total time required to make Sesame-Crusted Tonkatsu Pork with sweet potato bites, crispy kale & a sticky apricot sauce?
The total time required to make Sesame-Crusted Tonkatsu Pork with sweet potato bites, crispy kale & a sticky apricot sauce is between 40 and 55 minutes.
How many servings does Sesame-Crusted Tonkatsu Pork provide?
4 servings
What are the main ingredients in Sesame-Crusted Tonkatsu Pork?
Cucumber, Dried Apricot, Kale, Lemon, Parsley, Pork Fillet, Sweet Potato, Tamari-Sesame Sauce, White Sesame Seeds
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Sesame-Crusted Tonkatsu Pork?
Cucumber, Dried Apricot, Kale, Lemon, Parsley, Pork Fillet, Sweet Potato, Tamari-Sesame Sauce, White Sesame Seeds
How many calories does Sesame-Crusted Tonkatsu Pork have?
calories
How much fat content does Sesame-Crusted Tonkatsu Pork have?
grams