Prep time: 15 mins
Cooking time: 10 mins
Ingredients
Serves: 4
Try this recipe with
Teriyaki Marinade
Pork Katsu Curry
Preparation:
- Put the rice (in kit) on to cook. Meanwhile, slice the pork fillet in half horizontally, and bash flat with rolling pin between two pieces of greaseproof paper until 2cm thick. Dust with flour.
- Dip into beaten eggs and coat thoroughly with Blue Dragon panko breadcrumbs in the kit. It is worth dipping the chicken pieces in the egg wash twice – after the first time, leave on a plate to set for thirty seconds or so, and then dip again. Do this for the panko breadcrumbs too. Dip, rest and dip again. Don’t be too vigorous when getting the breadcrumbs to stick to the pork – if you move the fillets around too much the crumbs won’t stick.
- Heat oil in a large frying pan or deep fat fryer. You will need the oil to be about 180’c. To test this, place a square of bread in the oil and if it browns in 15-20 seconds it is around the correct temperature for deep frying. Either fry or deep-fry the pork pieces until cooked through, golden brown and crispy. Place the breaded pieces on kitchen paper to drain off the oil and cut the pork into pieces.
- Heat through the Japanese Curry Sauce found in the kit. Don’t let the curry boil as this will ruin the flavour of the sauce. Serve the sliced pork on a bed of rice and pour over the warm curry sauce.
Useful tip:
You need glutinous (sticky) shortgrain rice for this recipe... more