Japanese peanut pork tonkatsu

Method

1. In a mixing bowl, toss both types of cabbage, the sesame seeds and the lime juice with a generous pinch of salt. Set aside.
2. Heat a splash of oil in a large heavy-based frying pan, then fry the pork slices
   for 2-3 minutes on each side until just golden and cooked through (the juices will run clear when pierced with a skewer). Add the peanuts for the final 1-2 minutes to lightly toast. Transfer everything from the pan to a plate, then cover with foil to keep warm.
3. Pour the stock into the same pan, then bring to the boil, scraping up any tasty browned bits from the bottom. Add the tonkatsu sauce, stir well and bring to a simmer.
4. Cook the rice according to the pack instructions, then divide among 4 bowls or plates. Top with the pork slices, peanuts, cabbage, warmed sauce and the lime wedges for squeezing.