Pork katsu with cabbage

The chicken katsu was so good, we decided to try pork katsu.

4 thin pork shoulder steaks, about 500g total
Everything else the same as the chicken katsu

I trimmed the fat from the pork steaks and whacked them thin with the flat of a big knife. The pork was perfect at 4 minutes a side. We doubled the hot chilis in the tonkatsu sauce, and SMCC thought it was spicy enough, but I could have had it much spicier.

We did red cabbage as a side dish. We sliced a whole cabbage thin, steamed it until it was soft, tossed it in a little toasted sesame oil and served it with a little light soy sauce. Quite nice.