Pork Katsu & Garlic Rice

• Meanwhile, thinly slice cucumber into half-moons. Roughly chop Asian greens. Slice onion into wedges. • In a small bowl, combine ponzu sauce and brown sugar (for the pickle). Add cucumber and toss to coat. Set aside.

Little cooks: Take charge by combining the sauce!

• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. Coat pork first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until fragrant and slightly wilted, 1-2 minutes. • Transfer to a medium bowl and cover to keep warm. Season to taste.

• Return frying pan to high heat with enough olive oil to coat the base. Cook pork in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. • Wipe out the frying pan, then return to medium-high heat. Add katsu paste, brown sugar(for the sauce), water (for the sauce) and the remaining butter. Cook, stirring, until slightly reduced, 2-3 minutes.