Pork Katsu Rice Plate

Season pork with salt and pepper.

Coat pork in flour, egg, then panko.

Heat oil and fry pork until golden and cooked through.

Drain and slice into strips.

Fry eggs sunny-side up.

Warm rice until fluffy.

Plate rice and top with fried egg.

Add sliced pork beside the rice.

Drizzle pork with sweet chili sauce.

Serve with pickled vegetables on the side.