• 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:

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.