Pork Tonkatsu Bento Box

This recipe is so delicious it will solve your ‘no leftovers rule’ every time you pack your kids baon. Just try it!



2 pcs. pork cutlet
salt and pepper, to taste
1 egg, beaten
oil for frying
tonkatsu sauce
shredded lettuce, as bed for tonkatsu
sesame seeds

Veggie Vermicelli
1 cup Sapporo Long Kow Vermicelli (sotanghon), boiled
1 tsp. oil
1-2 tsps. oyster sauce
3-2 tbsps. Asparagus, sliced thinly

Other Side Dishes
Corn & carrots
Mandarin oranges


  1. Season pork cutlets with salt and pepper.
  2. Coat the meat with flour, dip in the beaten egg then coat with breadcrumbs.
  3. Deep fry in 360F oil for 4-6 minutes or until golden brown. Drain the pork cutlets on paper towels.
  4. Heat oil in pan, then add the oyster sauce and asparagus. Turn off fire and toss in the cooked sotanghon.
  5. Assemble shredded lettuce in a container and top with sliced tonkatsu.
  6. Top the fried pork cutlets with tonkatsu sauce and sesame seeds.
  7. Fill the other containers with the veggie vermicelli, corn and carrots and mandarin oranges.

Dish Value

20 mins

good for 2 pax

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