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Katsu Pork With Sticky Rice

Ingredients:


  • 200g short-grain or sushi rice, rinsed
  • 100g panko breadcrumbs
  • 1 tsp turmeric
  • 1 tbsp vegetable oil
  • 1 egg white
  • 450g pork fillet, trimmed and cut into 8 pieces
  • coriander sprigs, to garnish (optional)
  • pickled ginger, to serve (optional)

For The Sauce:


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 medium carrot, grated
  • 2 eating apple, such as Braeburn, peeled, cored and roughly chopped
  • 2 fat garlic clove, sliced
  • 2 tsp medium curry powder
  • ½ tsp ground ginger
  • 1 tbsp tomato purée
  • 2 tsp clear honey
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • 350ml chicken stock
  • 1 tsp sesame oil

Method:

  • To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
  • Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato puree, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidizer until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
  • While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
  • Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
  • Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Tip:

  • Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice.

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