Michael and Rachel's

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Katsu Pork with Sticky Rice

Updated: 25 Feb 2018

Ingredients

  • 175g sushi rice, rinsed
  • 75g GF breadcrumbs
  • 1/2 tsp turmeric
  • 1 tbsp garlic oil
  • Salt, pepper
  • 1 egg white

  • 225g pork fillet, trimmed and cut into pieces

  • 1 tbsp garlic oil

  • 1 onion, chopped
  • 1 medium carrot, grated
  • 1 eating apple, Braeburn, peeled, cored, and chopped
  • 2 garlic cloves, sliced
  • 3/4 tsp korma curry powder
  • 1/4 tsp ground ginger
  • 1/2 tbsp tomato puree
  • 1 tsp honey
  • 1/2 tbsp soy sauce
  • 1/2 tbsp cornflour
  • 250ml chicken stock (whole stock cube)
  • 1 tsp sesame oil

Method

  1. To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
  2. Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato puree, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened.
  3. Blitz with a blender until smooth then season to taste with sesame oil, salt and peppper. (Sauce can be made up to 3 days ahead).
  4. Heat oven to 200c.
  5. While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the breadcrumbs, turmeric, and oil with some seasoning; beat the egg white with a fork until frothy and have a baking tray ready, lined with parchment.
  6. Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
  7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 15 - 20 mins until golden and crisp and cooked through, turning once if needed.
  8. Serve with the rice and katsu sauce, garnished with coriander and pickled ginger if desired.