Pork katsu curry

Recipes / Meat

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

Recipe «Pork katsu curry» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon rice mixture among serving plates. Top with sliced pork and curry sauce. Sprinkle with extra sesame seeds and onion. Serve.