Pork katsu curry
Ready in around 20 mins
- Energy: 3039kj (726Kcal)
- Protein: 35g
- Carbohydrate: 83g
- Fat: 20g
- Contains: Gluten, Soy, Sesame, Peanuts
1. TO PREPARE THE VEGETABLES:
Trim the ends off the carrot and peel. Then pull the peeler full length along the carrot and place in a bowl. Make ribbons with the cucumber in the same way but use the skin as well. Mix in the bowl with the rice pickle dressing and set aside until serving. Thinly slice the spring onions on the diagonal.
2. TO PREPARE THE PORK KATSU:
Remove the pork medallions from their packaging and pat dry with paper towel. Mix 2 tbsps of flour in a bowl and season with salt and pepper. Break an egg into another bowl and whisk with a fork. Spread panko breadcrumbs on a plate. First dip pork pieces in flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll in panko breadcrumbs to coat well. Heat 3-4 tbsp cooking oil in a non-stick frying pan over a medium heat. Once the pan is hot add the crumbed pork to the pan and cook on each side for 4-5 mins until crumbs are golden and pork is cooked through. Turn the heat down if the crumbs are browning too much. Remove the pork from the pan and set aside to rest for 1-2 mins. Wipe out the pan and return to a medium-low heat. Pour in the katsu curry sauce and gently warm for 1-2 mins. Slice the pork into 1 cm thick strips.
3. TO HEAT THE RICE:
Microwave option (preferred): Place red rice tray in microwave with the seal intact and cook on high (750w) for 2-3 mins or until seal bubbles up. Oven option: Preheat oven to 200°C (fanbake) Place rice in an ovenproof baking dish lined with baking paper and add 1-2 tbsps of water. Cover with tinfoil and heat in oven for 8-10 mins.
Spoon red rice into bowls. Top with pickled carrot and cucumber salad and drizzle over remaining pickling juices. Sprinkle the salad with the toasted peanuts. Arrange pork slices in bowl and pour over katsu curry sauce. Sprinkle over spring onion.
- 1 pack of pork medallions
- 1 tray of red rice
- 1 sachet of panko breadcrumbs
- 1 pot of katsu curry sauce
- 1 pot of rice pickle dressing
- 1 sachet of toasted chopped peanuts
- 1 carrot
- 1 cucumber
- 2 spring onions