Japanese 'Pork-Chup'

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Pork loin fillet		1
Salt & pepper		a little
Flour		as required
Onion (medium)		1
Garlic		1 clove
Tomato ketchup		3 tbsp
Worcester sauce		3 tbsp
Pork stock		150ml
Pepper		1 tsp
Butter		2 tsp

Method

Prep

10min

Cook

15min

Trim the fibres from the pork and score several times. Season with salt & pepper on both sides and keep aside for 5 minutes.

Dredge the pork with the flour and pat off any excess. Put some butter and vegetable oil in a frying pan and fry the pork for 3 minutes each side on high heat.

Add the sliced onion and finely chopped garlic and fry for 2-3 minutes.

Add the pork stock, ketchup, Worcester sauce and pepper and simmer for 3 minutes.

When the sauce has reduced to half, add the butter and cook for 1 minute. Transfer to a serving dish.

If you chop the pork to bitesize pieces before serving, you can eat this with chopsticks and rice.

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