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Regardless of whether you are planning an elaborate menu or just going in advance for tomorrow's Pork katsu curry. This recipe stems from many decades of playing at kitchen. I discover that adding a couple ingredients into some recipe provides depth into that which exactly is usually dull. You might well be searching for lighter meals to create together with your leftovers. Great and gentle Pork katsu curry ideal for post-vacation. The elements within this recipe make your tongue pounding, and are very waist-friendly once you want a'snack' following an active vacation. Using a few substances as options, this soup has been filled using a fall and spicy flavor that makes it creamy. An ideal Pork katsu curry to heat up you on chilly winter months. Perfect for employing leftover.

Excellent method to waste one component. This is actually really a great Pork katsu curry plus a few of my favorites. If you are concerned about the nutrient value of a few of those dishes, then don't be. However it could be lower in calories, though you are not receiving much nutritional value from it, it won't sustain you, and you'll just wind up hungry once all over again and again eating a lot more calories than you would need. Nutrition facts labels tell you what's in the meals you consume. This makes it possible to determine when you have a vibrant diet plan. Each recipe we all share has to have an ingredient tag. Some recipes provide nutritional fact info. The ingredient tag lists the number in the area beneath. They're recorded per serving as a proportion of the everyday price.

How to make Pork katsu curry

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 4 pork leg steaks
  • 1/3 cup plain flour
  • 2 eggs
  • 1 1/2 cups panko breadcrumbs
  • 1 1/2 cups sushi rice, washed, drained
  • 1/4 small red cabbage, finely shredded
  • 1/2 teaspoon sesame oil
  • 2 teaspoons sesame seeds, toasted, plus extra to serve
  • 2 green onions, thinly sliced diagonally, plus extra to serve
  • Vegetable oil, for shallow-frying
  • 1/2 x 100g packet S&B Golden Curry Sauce Mix (Medium Hot)

Method

  • Step 1 Place pork between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 8mm-thick. Place flour on a large plate. Season with salt and pepper. Lightly whisk eggs in a shallow bowl. Place the breadcrumbs on a plate. Lightly coat pork in flour, shaking off excess. Dip in egg mixture, then in the breadcrumbs, pressing lightly to secure. Place the pork on a plate. Cover and refrigerate for 30 minutes.
  • Step 2 Meanwhile, place rice in a saucepan over medium-high heat. Add 2 1/4 cups of water. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Add cabbage. Cover. Set aside for 5 minutes or until rice is tender and cabbage has wilted. Add sesame oil, sesame seeds and onion. Fluff with a fork to combine.
  • Step 3 Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Reduce heat to medium. Cook pork in 2 batches, for 2 to 3 minutes each side or until golden and just cooked through. Drain on paper towel.
  • Step 4 Meanwhile, place 300ml water in a small saucepan over medium-high heat. Bring to the boil. Break up curry sauce cubes and add to pan. Reduce heat to medium. Simmer, stirring constantly, for 5 minutes or until sauce has thickened slightly.
  • Step 5 Spoon rice mixture among serving plates. Top with sliced pork and curry sauce. Sprinkle with extra sesame seeds and onion. Serve.