Pork Katsu Curry
If you like the flavour of curry, but aren't a fan of heat then this Japanese-style pork is for (kats)YOU! Our lightly pickled salad is just the ticket to counterbalance the textures and richness. If you're keen on presentation, spoon your rice into a small bowl, press it in firmly, and then turn out to form a perfect circular shape.
Ingredients for 2 people
You'll also need
Flour, Olive oil, Pepper, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil
Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed
Check occasionally and once done, set aside until ready to serve
Meanwhile, boil a kettle (used in step 4)
Peel, top and tail the carrot(s)
Continue to peel lengths of carrot until you end up with a pile of carrot 'ribbons'
Once you've peeled as far as you can, grate the inner stem
Peel and finely dice the onion(s)
Heat 2-3 tbsp of vegetable oil in a large pan
Add the grated carrot, onion, curry powder and a pinch of salt
Cook on a medium heat for 5 min or until starting to colour
Combine the stock cube and 300ml (500ml) of boiled water
Add 1 tbsp (1 1/2 tbsp) of flour to the carrot mixture, cook for 1 min
Stir in the stock and 1/2 tsp (1 tsp) sugar, mixing well to combine
Continue to cook for 5-10 min or until thickened on a low heat
Slice the spring onions finely
Add the carrot ribbons, spring onion and coriander to a bowl
Add the rice vinegar - mix well
Set aside for step 8
Crack the egg(s) into a shallow bowl and beat well with a fork
On another plate, add 3 tbsp (6 tbsp) of plain flour and season generously with salt and pepper
On a third plate, add the breadcrumbs
Slice each pork loin steak in half lengthways, to form 4 (8) escalopes
Tip: Lay your hand flat over the steaks and carefully saw through with a sharp knife
Coat one escalope with the seasoned flour, tapping off any excess
Dip it in the egg and coat well, then roll it in the breadcrumbs and coat evenly
Repeat with the remaining steaks
Heat a pan with 2 tbsp (4 tbsp) of vegetable oil and once hot add the pork
Cook on each side for 4 min, then season to your taste
Serve the rice, breaded pork, sauce and salad together
Tip: For authentic presentation, press the rice into a small bowl and turn out
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, egg, gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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