Tonkatsu

Cook the rice according to the package instructions; thinly shred the cabbage and set aside for serving.

Cut the pork loin into 4 pieces, about 1.5–2 cm thick. Make a few shallow cuts along the fat strip and connective tissue so the cutlets don't curl up during frying.

Lightly pound each piece with a meat mallet to an even thickness of about 1 cm, then season both sides with salt and pepper.

Set up three bowls: flour, beaten eggs, and panko breadcrumbs. Coat each piece in flour (shaking off the excess), then egg, then panko, pressing the crumbs on firmly with your palm.

Heat a 3–4 cm layer of oil in a wide pot to 160–170°C (320–340°F). Fry the cutlets for 1–2 minutes per side until light golden, without moving them for the first 30 seconds, then transfer to a wire rack and let drain for 3–4 minutes.

Raise the oil temperature to 180°C (355°F) and fry the cutlets a second time, 30–40 seconds per side — this double-frying gives a maximally crispy crust and even doneness inside (the internal temperature of the meat should reach 63°C/145°F).

Place the tonkatsu on a wire rack or paper towel and let rest for 2–3 minutes, then slice crosswise into strips 1.5–2 cm wide.

Serve immediately while crispy, with cooked rice, shredded cabbage and tonkatsu sauce.