Riverview Farms Australian Pork Loin Steak
4 x eggs
¾ cup x panko (bread crumbs)
2tbsp x all-purpose flour
Salt and black pepper
½ x onion
160ml x dashi
200ml x light soy sauce
40ml x mirin
Spring onions to garnish
Toast panko in a non-stick pan until golden brown. Set aside for dipping pork loins into later.
Preheat oven to 200 degrees.
Prepare the pork by making slits on the connective tissue and season both sides with black pepper and salt.
Coat pork in flour and pat off excess flour. Dip into beaten egg mixture and then panko. Line baking tray with cooking paper and bake for about 20 minutes or until pork is no longer pink.
Combine onion, dashi, soy sauce and mirin in a saucepan and cook until onions are soft.
Slice the tonkatsu pork and arrange in the centre of the saucepan. Beat 2 eggs and pour around the pork and cook until almost set. Then, beat the last egg and pour it in the same way, and cook until your desired consistency.
Garnish with spring onion and enjoy!