Rinse 320 g rice, add 600 g water, cook covered for 17 minutes and rest for 10 minutes. Cut the pork loin into four cutlets and pound to 1 cm. Coat them in 40 g flour, 80 g of the total 360 g beaten eggs and 80 g breadcrumbs.

Ingredients

• 320 gRice, white, long-grain, regular, raw, unenriched
• 600 gBeverages, water, tap, drinking
• 350 gPork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw
• 40 gWheat flour, white, all-purpose, unenriched
• 360 gEgg, whole, raw, fresh
• 80 gBread, crumbs, dry, grated, plain
• 250 gOnions, raw
• 20 gSoy sauce made from soy and wheat (shoyu)
• 150 gSoup, stock, chicken, home-prepared
• 50 gOil, olive, salad or cooking
• 300 gBeverages, water, tap, drinking

Method

1. Rinse 320 g rice, add 600 g water, cook covered for 17 minutes and rest for 10 minutes. Cut the pork loin into four cutlets and pound to 1 cm. Coat them in 40 g flour, 80 g of the total 360 g beaten eggs and 80 g breadcrumbs.
2. Heat 100 g oil to 175 °C in a pan. Fry cutlets in batches for 3 minutes on each side until golden and the centre reaches 63 °C; rest for 3 minutes and slice.
3. Simmer the onion in stock with 300 g water and soy sauce for 5 minutes. Add the sliced cutlets.
4. Pour over the remaining 280 g beaten eggs, cover for two minutes and serve over the rice.