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1
Cut the pork tenderloin into about 1 cm thickness.
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2
Pound each slice into equal sizes with a meat pounder to break down the fibre and tenderise the meat.
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3
Season with salt and pepper.
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4
Coat the pork with katakuriko.
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5
Pour the vegetable oil into a frying pan and arrange the garlic and Step 2 pork.
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6
Cook over a lowish medium heat (the heat is important!)
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7
slowly until almost cooked through.
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8
Remove the pork and garlic from the frying pan.
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9
Clean the frying pan quickly and spread and melt the pizza cheese.
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10
Arrange the pork tenderloin slices on top.
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11
Continue to cook over a low heat for about 5 minutes until the cheese is golden brown and crispy.
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12
[Note:] When the cheese starts to harden, separate the pork slices with your chopsticks.
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13
(After the cheese hardens, it is difficult to separate.)
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14
If the cheese hardens and everything sticks together, remove the contents from the frying pan.
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15
Separate into slices using a knife.
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16
In the empty frying pan, fry the cherry tomatoes and the garlic, which was used to fry with the pork.
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17
Add the sake and water and continue to cook until the tomatoes are tender.
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18
Season with salt.
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19
Arrange the pork slices with the cheese sides up on a serving dish and serve with Step 8 sauce.
