Crisp Sesame Pork with Ginger Cabbage Noodles

• 2boneless pork loin steaks, about 280 g total, visible rind removed
• 15 gplain flour
• 1egg, beaten
• 45 gpanko breadcrumbs
• 10 gsesame seeds
• 15 mlrapeseed oil, divided
• Black pepper, to taste
• 120 gdried egg noodles
• 200 gwhite cabbage, finely shredded
• 100 gcarrot, cut into thin matchsticks
• 100 gfrozen shelled edamame beans
• 15 gfresh ginger, finely grated
• 20 mllight soy sauce
• 20 mlrice vinegar
• 10 ghoney
• 60 mlwater
• 25 gspring onions, thinly sliced

Method

1. 1Flatten the pork between sheets of baking paper to an even 1 cm thickness. Season with black pepper. Put the flour, beaten egg and panko breadcrumbs mixed with sesame seeds in three shallow bowls. Coat each steak in flour, then egg, then crumbs, pressing firmly. Discard any coating left after contact with raw pork and clean the board.
2. 2Heat a 5–6 litre air fryer to 190°C for 3 minutes. Drizzle 10 ml of the rapeseed oil over both sides of the coated pork, patting it over any dry crumb patches. The two steaks must lie flat with a gap between them. If they do not fit, cook separately and add 15 minutes to the total.
3. 3Air-fry the pork for 12–15 minutes, carefully turning after 7 minutes, until the crust is golden and the centre reaches 75°C for 30 seconds on a probe. Check through the edge so you reach the middle. If needed, cook for another 2 minutes and recheck. Rest uncovered on a plate for 3 minutes so the crust stays crisp.
4. 4While the pork cooks, bring a saucepan of water to the boil. Add the edamame and boil for 5–6 minutes, or the packet time if longer, until piping hot and tender. Add the noodles for their final packet cooking time, usually 4 minutes. Drain well; do not leave them standing in water.
5. 5Mix the soy sauce, vinegar, honey and measured water in a small bowl. Heat the remaining 5 ml oil in a wide non-stick frying pan over a medium-high heat. Stir-fry the cabbage and carrot for 4–5 minutes until the cabbage starts to catch golden at its edges but still has some bite. Add the ginger and stir for 30 seconds.
6. 6Pour the dressing into the vegetables and let it bubble for 1 minute. Add the drained noodles and edamame, then toss for 1–2 minutes until everything is hot and glossy. Fold in the spring onions. If the noodles look dry, add a small splash of water; the dressing should lightly coat them rather than pool in the pan.
7. 7Divide the noodles and vegetables between shallow bowls. Slice the rested pork into broad strips and lay loosely over the noodles, keeping the crisp surface above the dressing. Serve immediately; the ginger and vinegar balance the richness without an extra bottled sauce.

Per serving

kcal

856

protein

55.8g

fibre

10.4g

carbs

86.9g

fat

32.1g