Richard’s Bento Box

Cook the pork: Season each piece of Boneless Pork Loin (2) with Kosher Salt (1 Tbsp) and Freshly Ground Black Pepper (1 Tbsp). Place the pork between two pieces of parchment or plastic wrap. Gently pound the pork until it is about ½-inch thick.

Dredge the pork in the All-Purpose Flour (1 cup) to coat completely then repeat in the Large Eggs (2) and finally the Panko Breadcrumbs (1 cup).

In a hot pan, add Neutral Oil (1 cup). Place the cutlet in the pan and cook until golden brown, about 4 minutes.

Flip and continue cooking until cooked through, about 4 more minutes.

Remove the pork to a wire rack set over a sheet tray and lightly season with Kosher Salt (1 Tbsp).

In a small bowl, whisk together the Ketchup (4 Tbsp), Worcestershire Sauce (2 Tbsp), Soy Sauce (2 Tbsp), Oyster Sauce (2 Tbsp), and Brown Sugar (1 Tbsp). Set aside.

In a medium mixing bowl, combine the Green Cabbage (1/2 head), Radishes (3), Cucumber (1), Toasted White Sesame Seeds (1 Tbsp), Granulated Sugar (1 tsp), Kosher Salt (1/2 tsp), Rice Vinegar (2 Tbsp), and Fresh Cilantro (2 Tbsp).

Place the pork over a bed of cooked Sushi Rice (to taste) and drizzle with the sauce. Serve with the cabbage salad, Pickled Daikon Radish (to taste), and Pickled Ginger (to taste).