Directions

Pork Katsu

1. Place the pork chops between two slices of plastic wrap. Using a meat mallet or rolling pin, pound the pork into 1⁄2-inch-thick cutlets.
2. Set up a breading station with three small shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the eggs. Combine the panko, salt, and black pepper in the third bowl.
3. Bread the cutlets in this order: First, dip them in the flour, coating both sides. Then, dip them into the beaten egg. Finally, coat them in panko, gently pressing the bread crumbs to adhere to the pork. Drizzle both sides of the cutlets with the oil.

Rice

1. In the Zone 2 basket, combine the rice, water, sesame oil, and soy sauce. Stir well to ensure all of the rice is submerged in the liquid.

Pork and Rice

1. Install a crisper plate in the Zone 1 basket. Place the pork in the basket and insert the basket in the unit. Insert the Zone 2 basket in the unit.
2. Select Zone 1, select AIR FRY, set the temperature to 200°C, and set the time to 15 minutes.

3. Select Zone 2, select BAKE, set the temperature to 177°C, and set the time to 10 minutes. Select SMART FINISH.

4. Press START/PAUSE to begin cooking.
5. When the Zone 1 timer reads 10 minutes, press START/PAUSE. Remove the basket and use silicone- tipped tongs to flip the pork. Reinsert the basket and press START/PAUSE to resume cooking.
6. When cooking is complete, the pork should be crisp and cooked through and the rice tender.
7. Stir the sesame seeds and scallions into the rice. For the sauce to go with the pork, in a small bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce, and sugar. Drizzle the sauce over the pork and serve with the hot rice.