• 200g pork fillet
• 2 tbsp soft flour
• 1/2 (half) egg, beaten
• 1 cup dried breadcrumbs
• Vegetable oil, to fry

For the sauce:

• 30g Belgian couverture chocolate
• 2 tsp (12g) hatcho miso
• 1½ (half) tbsp bonito broth

1. Cut the fillet into 2cm-thick pieces, tap them gently to adjust the shape, and season with salt and pepper.

2. Heat the oil to 170ºC in a small frying pan. Coat the fillet pieces in the flour, then the beaten egg, and finally the breadcrumbs then fry for 3 to 4 minutes until golden brown. Drain off the oil and wipe out the pan.

3. Put the chocolate in a bowl or pan, and place over a pan of simmering water (or in a bain marie). Allow to melt, then add the hatcho miso and bonito broth and mix until smooth.

4. Pour the sauce over the pork.