Method:

1. Bring a pot of salted water to the boil.Add potatoes and carrots, continuing to cook until they are al dente.
2. Add the cucumber and onion to the boiling water, and continue to cook for 30 seconds more.
3. Drain and rinse vegetables under cold water, then set aside to cool.Mix through mayonnaise, mirin and salt and reserve.
4. Next, crumb the pork by placing each slice in the flour, then egg, then panko crumbs and shallow fry in oil until golden brown. Once done, drain pork on paper towel.
5. To finish, pour Chang’s Hoisin sauce over pork, before sprinkling with a few sesame seeds.
6. Serve pork with the potato salad or very finely shredded cabbage and a lemon wedge.