Tonkatsu

Shred the cabbage as finely as you can, soak it in ice water for 10 minutes to crisp it up, then drain well.

Cut the loin into 4 steaks 1.5 cm thick and nick the sinew along the edges so they don't curl. Pound to 1 cm thick and season both sides with salt and pepper.

Beat the eggs in a shallow dish. Dredge the steaks in flour and shake off the excess, dip them in the egg and press firmly into the breadcrumbs.

Pour the oil into a deep frying pan or saucepan to a depth of 3 cm and heat to 170 °C — a crumb dropped in should rise and sizzle straight away.

Never leave hot oil unattended and keep water away from it. Keep a lid nearby: if the oil catches fire, cover it and turn off the heat — never use water.

Lower the steaks into the oil away from you, two at a time. Fry for about 3 minutes per side until the crust is golden and the meat is white inside with no pink and the juices run clear.

If in doubt, cut into the thickest steak or use a thermometer: the centre should reach at least 70 °C.

Rest the tonkatsu on a wire rack for 3 minutes to drain, then cut into 2 cm strips.

Plate alongside a mound of shredded cabbage. Done!