Katsu Curry (Pork Cutlet Curry)

Rice

• 300 g Short-grain rice

Curry sauce

• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 cloves Garlic
• 15 g Ginger root
• 2 tbsp Plain flour
• 2 tbsp Curry powder
• 600 ml Chicken stock
• 1 tbsp Soy sauce
• 2 tsp Honey

Pork katsu

• 600 g Pork loin roast boneless
• 60 g Plain flour
• 2 Egg
• 120 g Panko breadcrumbs
• 250 ml Vegetable oil

1. Rinse the rice in cold water until the water runs mostly clear, then drain. Tip into a saucepan, add enough water to cover by about 2 cm, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, make the curry sauce: heat the oil in a saucepan over medium heat. Add the onion and carrot and cook for 8 to 10 minutes until softened and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
3. Sprinkle in the flour and curry powder and cook, stirring, for 1 minute. Gradually whisk in the chicken stock until smooth, then add the soy sauce and honey. Simmer gently for 10 to 12 minutes until thick enough to coat the back of a spoon.
4. Slice the pork into 4 even cutlets, then gently bash to an even thickness. Set up three bowls: flour in one, beaten eggs in the second, and panko in the third. Coat each cutlet in flour, dip in egg, then press into panko to fully cover.
5. Heat the oil in a large frying pan over medium-high heat. Fry the cutlets for 3 to 4 minutes per side until deep golden and cooked through, then lift out and rest for 2 minutes. Slice and serve over the rice with the curry sauce spooned alongside.

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