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.
Serves
Scaled from the card's 2-serving amounts and rounded to measurable quantities.
Ingredients
The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.
🍯 Condiments
- 90ml Honey 389kcal
🧂 Spices & Seasoning
- 375ml White Sesame Seeds 1289kcal
🥬 Fruit & Vegetables
🥩 Meat & Protein
- 900g Pork Fillet 1287kcal
🏠 From your kitchen
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
Allergens
Raw ingredient energy · 6 servings
| Ingredients on the card, at raw weight | 721 kcal |
| Cooking oil for frying estimated
7ml per person — the steps say “a drizzle” |
+57 kcal |
| Per person, including the oil | 778 kcal |
| Whole dish, raw ingredients | 4325 kcal / 3944g |
Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.
As printed on the card — cooked dish, per 100g
Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.
| Energy | 494kJ |
| Energy | 118kcal |
| Protein | 8.5g |
| Carbs | 11g |
| Sugars | 5.2g |
| Fibre | 2.5g |
| Fat | 4.4g |
| Saturated Fat | 0.8g |
| Sodium | 283mg |
Method
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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 butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes.
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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.
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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.
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While the Sauce is Reducing…
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the butternut half-moons reach the halfway mark, flip them over and scatter the kale around the tray. Return to the oven and cook for the remaining time until the kale is crispy and the butternut is cooked through and caramelised.
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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.
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Tonkatsu Time!
Dish up some roast butternut 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!
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