Porc Katsu Curry
Serves: 4 | Cooking Time: 20 minutes
- 4 boneless porc loin steaks
- 75g seasoned plain flour
- 1 large egg, beaten
- 25g panko breadcrumbs
- oil, for shallow frying
For the sauce:
- 1 tsp vegetable oil
- 1 onion, finely chopped
- 2.5cm piece fresh root ginger, grated
- 2 garlic cloves, crushed
- 1 tbsp medium curry powder
- 2 tbsp plain flour
- 250ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp honey
- Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes.
- Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to avoid any lumps.
- Add the honey and soy sauce – boil and simmer for approx. 10 minutes. You may need to add more water if it’s a bit thick.
- If you want a smooth sauce place in a blender.
- Prepare the porc by loosely wrapping in cling film and lightly bash with a rolling pin to make them a little thinner.
- Put the flour, egg and breadcrumbs in 3 different shallow bowls or plates.
- Dip the porc steaks in the flour, then the egg and then in the breadcrumbs ensuring they’re all coated.
- To cook, gently heat the oil in a frying pan and cook the porc steaks over a low-medium heat until cooked – approx. 8 mins each side.
- Serve with sticky rice the delicious katsu curry sauce and a nice crisp salad or slaw.