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    Oven-baked pork katsu curry

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    Oven-baked pork katsu curry

    • Preparation time: 15 minutes + chilling
    • Cooking time: 25 minutes
    • Total time: 40 minutes + chilling

    Serves: 4

    Ingredients

    • 225g basmati rice
    • 50g Cooks’ Ingredients Panko Breadcrumbs
    • 3 tbsp vegetable oil
    • 400g pork fillet, cut into 12 slices
    • 2 tbsp plain flour, for dusting
    • 1 British Blacktail Free Range Medium Egg, beaten
    • 200g jar Wagamama Katsu Curry Paste
    • 150ml unsweetened soya or coconut drink
    • 125g pack Tenderstem broccoli tips, cooked

    For the pickled cabbage
    • 100ml Cooks’ Ingredients Japanese Rice Vinegar
    • 3 tbsp caster sugar
    • 1 tbsp fine sea salt
    • 1⁄4 red cabbage, finely sliced

    Method

    1. To make the pickled cabbage, mix the vinegar, sugar and salt in a large bowl. Add the sliced cabbage, turning to coat. Cover and chill for 1-24 hours.

    2. Preheat the oven to 190oC, gas mark 5. Rinse the rice in cold running water, then place in a saucepan with 500ml water, bring to the boil, cover and simmer gently for 10-12 minutes. Drain any excess water, then replace the lid.

    3. Meanwhile, mix the panko breadcrumbs and oil and spread out on a baking tray. Bake for 6-7 minutes until the panko start to brown lightly. Transfer to a bowl.

    4. Dust the pork pieces with flour, then dip in beaten egg and then in panko to evenly coat. Place on a wire rack set over a baking tray and cook for 15-18 minutes until crisp and golden brown, the juices run clear and no pink meat remains. Meanwhile, prepare the curry sauce. Put the katsu curry paste into a small saucepan and add the soya or coconut drink. Heat over a medium heat, stirring continuously to mix together. Bring to the boil and remove from the heat.

    5. To serve, divide the rice between 4 plates and spoon over the curry sauce. Slice the pork pieces and arrange on top or to the side. Finish with broccoli and drained pickled cabbage. 

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