Steps

1. Boil 1L of water in a pot, add 2 tsp of salt, and start cooking 60g of pasta.
   🕒 00:19
2. Add broccoli to the pasta while it's cooking, and boil together for approximately 2 minutes.
   🕒 01:15
3. In a separate bowl, combine the [A] ingredients: 1.5 tbsp of ketchup, 2 tsp of Worcestershire sauce, 2 tbsp of cooking sake (rice wine), 1 tbsp of vinegar, 1 tsp of sugar, and grated garlic from 1 clove. Mix lightly to create the sauce.
   🕒 01:32
4. Take the 2 slices of pork loin (for Tonkatsu) out of the refrigerator and let them come to room temperature.
   🕒 02:06
5. Drain the cooked broccoli in a colander. Since it's already seasoned, place it aside without rinsing.
   🕒 02:19
6. Drain the cooked pasta in a colander and remove excess water.
   🕒 02:35
7. Transfer the pasta to a bowl and toss with 2 tsp of olive oil to prevent sticking or clumping.
   🕒 02:47
8. Grind black pepper generously over the pasta, add a sprinkle of Parmesan cheese, and mix well.
   🕒 03:11
9. Lightly oil a frying pan.
   🕒 03:32
10. Place the pork loin on a cutting board and pat the surface dry with paper towels.
    🕒 03:43
11. Make shallow cuts along the white connective tissues of the pork loin with the tip of a knife to tenderize.
    🕒 04:10
12. Make a few shallow cuts into the fatty edge of the pork loin to prevent it from curling up while cooking.
    🕒 04:43
13. Season both sides of the pork loin with a pinch of salt and black pepper.
    🕒 05:17
14. Lightly and evenly coat both sides of the pork loin with all-purpose flour.
    🕒 05:54
15. Place the floured pork loin into a cold frying pan.
    🕒 06:56
16. Turn the heat to low and cook the pork loin for approximately 2.5 minutes, gently pressing the center.
    🕒 07:08
17. Flip the pork loin and cook for another approximately 2 minutes.
    🕒 07:41
18. Transfer the cooked pork loin to a separate dish and cover with aluminum foil to rest, allowing it to finish cooking with residual heat.
    🕒 07:51
19. Turn off the heat under the frying pan and wipe away any excess oil with paper towels.
    🕒 08:00
20. Add 10g of butter to the frying pan and let it melt with the residual heat.
    🕒 08:17
21. Pour the prepared sauce into the frying pan, turn the heat to high, bring to a boil, and cook off the alcohol.
    🕒 08:25
22. Once the sauce is boiling, return the rested pork loin and any accumulated juices from the dish into the frying pan.
    🕒 08:43
23. Spoon the sauce over the pork loin while simmering, reducing the sauce until it thickens and coats the meat well. This is the secret! The flour from the meat will dissolve into the sauce, thickening it and allowing it to coat the pork beautifully.
    🕒 08:55
24. Plate the sauce-coated pork loin, pasta, and broccoli.
    🕒 09:29
25. Generously sprinkle with Parmesan cheese to finish. This is the secret! Parmesan cheese adds richness and creates a mellow overall flavor.
    🕒 09:53