Thought to have derived from European influences, katsu is a Japanese classic and a delicious take on schnitzel crumbed with light and crunchy panko breadcrumbs. Traditionally, it's served with a curry sauce, but here we've lightened it up with a jumble of crisp slaw seasoned with seven spice.
Place rice and 310ml (1¼ cup) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Place pork, ½ the aioli, salt and pepper in a bowl and toss to coat. Place panko breadcrumbs on a plate and press pork into crumbs to coat both sides.
Thinly slice cabbage. Thinly slice snow peas. Thinly slice spring onion, keeping white and green parts separate.
Place remaining aioli, white wine vinegar, sesame oil and Japanese-Style Seven Spice in a bowl and mix to combine. Add cabbage, snow peas and white spring onion and toss to combine.
Heat vegetable oil in medium frypan over medium heat. Add pork and cook, turning halfway, for 8–10 minutes or until cooked through. Drain on paper towel and season with salt.
Slice pork. Divide rice between bowls and top with pork, slaw and green spring onion.