Pork Katsu Curry

Step 1

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boilOnce boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbedCheck occasionally and once done, set aside until ready to serve

Step 2

Meanwhile, boil a kettle (used in step 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

Step 3

Peel and finely dice the onion(s)Heat 2-3 tbsp of vegetable oil in a large panAdd the grated carrot, onion, curry powder and a pinch of saltCook on a medium heat for 5 min or until starting to colour

Step 4

Combine the stock cube and 300ml (500ml) of boiled waterAdd 1 tbsp (1 1/2 tbsp) of flour to the carrot mixture, cook for 1 minStir in the stock and 1/2 tsp (1 tsp) sugar, mixing well to combineContinue to cook for 5-10 min or until thickened on a low heat

Step 5

Slice the spring onions finely Add the carrot ribbons, spring onion and coriander to a bowlAdd the rice vinegar - mix wellSet aside for step 8

Step 6

Crack the egg(s) into a shallow bowl and beat well with a forkOn another plate, add 3 tbsp (6 tbsp) of plain flour and season generously with salt and pepperOn a third plate, add the breadcrumbs

Step 7

Slice each pork loin steak in half lengthways, to form 4 (escalopesTip: Lay your hand flat over the steaks and carefully saw through with a sharp knifeCoat one escalope with the seasoned flour, tapping off any excessDip it in the egg and coat well, then roll it in the breadcrumbs and coat evenlyRepeat with the remaining steaks

Step 8

Heat a pan with 2 tbsp (4 tbsp) of vegetable oil and once hot add the porkCook on each side for 4 min, then season to your tasteServe the rice, breaded pork, sauce and salad togetherTip: For authentic presentation, press the rice into a small bowl and turn outEnjoy!