Jamie Magazine
By Andy Harris
35 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
2 tablespoons plain flour
100g fresh, fine breadcrumbs
1 large free-range egg
4 x 120g higher-welfare pork fillets
300g udon noodles
1 small carrot
½ an Asian or pointed cabbage
low-salt soy sauce
vegetable oil
mustard
optional: 1 fresh red chilli
Method
Served up with crunchy veg and noodles, this take on the traditional Japanese dish of breaded pork is a real winner!
- Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.
- Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.
- Cook the noodles in a pan of boiling water according to the packet instructions.
- Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.
- Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.
- In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.
- Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).
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