Pork katsu curry

Katsu and curry are a match made in easy-weeknight-meal heaven.

Place pork between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 8mm-thick. Place flour on a large plate. Season with salt and pepper. Lightly whisk eggs in a shallow bowl. Place the breadcrumbs on a plate. Lightly coat pork in flour, shaking off excess. Dip in egg mixture, then in the breadcrumbs, pressing lightly to secure. Place the pork on a plate. Cover and refrigerate for 30 minutes.
Meanwhile, place rice in a saucepan over medium-high heat. Add 2 1/4 cups of water. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Add cabbage. Cover. Set aside for 5 minutes or until rice is tender and cabbage has wilted. Add sesame oil, sesame seeds and onion. Fluff with a fork to combine.
Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Reduce heat to medium. Cook pork in 2 batches, for 2 to 3 minutes each side or until golden and just cooked through. Drain on paper towel.
Meanwhile, place 300ml water in a small saucepan over medium-high heat. Bring to the boil. Break up curry sauce cubes and add to pan. Reduce heat to medium. Simmer, stirring constantly, for 5 minutes or until sauce has thickened slightly.
Spoon rice mixture among serving plates. Top with sliced pork and curry sauce. Sprinkle with extra sesame seeds and onion. Serve.

Source

4 pork leg steaks

1/3 cup plain flour

2 eggs

1 1/2 cups panko breadcrumbs

1 1/2 cups sushi rice, washed, drained

1/4 small red cabbage, finely shredded

1/2 tsp sesame oil

2 tsp sesame seeds, toasted, plus extra to serve

2 green onions, thinly sliced diagonally, plus extra to serve

Vegetable oil, for shallow-frying

1/2 x 100g packet S&B Golden Curry Sauce Mix

Food Storage Container Set