Our Family's Fried Pork Cutlet Rice Bowl

• 1 block Pork filet
• 3 leaves Cabbage
• 1 to 2 leaves Lettuce
• 200 ml Japanese Worcestershire-style Sauce
• 4 tbsp Mirin
• 2 tbsp Ketchup
• 1 Oil
• 1 Panko, flour, egg
• 1 as much (to taste) Plain cooked rice

1. Wash the cabbage leaves and shred finely.
2. Wash the lettuce leaves and tear into pieces.
3. Slice the pork filet about 2 cm thick an season lightly with salt and pepper.
4. Coat the meat.
5. I always beat the eggs with a whisk and add flour to make batter that's a bit thicker than okonomiyaki batter.
6. Dip the sliced pork in the batter and coat with panko.
7. While you're heating the oil, put the ingredients in a small pot and heat.
8. When the edges start to bubble a little, turn the heat down to low and stir to warm through.
9. Switch off the heat.
10. Fry the cutlets.
11. When they are fried, drain the oil well and then put them into the pan with the sauce.
12. Coat with the sauce and transfer on a plate.
13. Serve rice in large bowls, and top with the lettuce and cabbage.
14. Place the sauce covered cutlets on top and it's done.
15. This is how I serve it to my children.

filet, cabbage, leaves lettuce, sauce, mirin, ketchup, oil, flour, much

Taken from cookpad.com/us/recipes/167724-our-familys-fried-pork-cutlet-rice-bowl (may not work)