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Oven-baked pork katsu curry
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Serves: 4
• 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
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.
Typical values per serving:
Energy |
2,742kJ 653kcals |
---|---|
Fat | 23g |
Saturated Fat | 5.4g |
Carbohydrate | 74g |
Sugars | 14g |
Protein | 34g |
Salt | 1.9g |
Fibre | 6.1g |
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