Pork Escalope Japanese Style

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Pork fillet		300g
Salt & pepper		as required
Flour		2 tsp
Butter		1 tsp
Olive oil		1 tbsp
White wine		100ml
Dashi stock		50-60ml
Pickled plums (umeboshi)		2-3
Garlic		1 clove
Onion		1/4
Butter		1 tbsp
Shiso herbs (yukari)		1 tsp
Sesame seeds		1 tsp
Parsley		as you like

Method

Prep

20min

Cook

20min

Slice the pork fillet to 1cm thick then tenderise to 3mm. Season with the salt & pepper and keep for 10 minutes.

Dredge with 1 tsp flour on both sides. Put the 1 tsp butter and olive oil in a large frying pan and fry the pork until brown.

Remove the pork to a plate. Add the finely chopped onion to the pan on medium heat. Add the white wine.

Add the dashi stock and reduce by half.

Add the finely chopped pickled plum and garlic.

Add the 1 tbsp butter and remaining 1 tsp flour to thicken the sauce and return the pork to the pan. Fry for 4-5 minutes, basting with the sauce.

Transfer the pork to a serving dish and pour over the sauce.

Sprinkle with the shiso herbs, sesame seeds and finely chopped parsley before serving.

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