A serving of pork katsu

Pork katsu

Name: Pork katsu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 boneless pork loins any excess fat trimmed; 80g panko breadcrumbs; 100g plain flour; 2 eggs; 2 medium carrots sliced; 115g frozen chopped onions; 1 tsp garlic purée; 1 tsp ginger purée; 2 tbsp mild curry powder; 1 tbsp honey; 1 tbsp soy sauce; 1 vegetable stock pot; vegetable oil for cooking; sticky rice; pickled onions; sliced cucumber

Suzanne Mulholland

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Whip up crispy panko pork with a mild katsu sauce for a 30-minute fakeaway – it's one that all the family will love

Freezable

Dairy-free

High-fibre

Low sugar

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pickled onions

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Quick pickled cucumbers

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Ingredients

Nutrition

Units:

MetricUS

4 boneless pork loins

any excess fat trimmed
80g panko breadcrumbs
100g plain flour
2 eggs
2 medium carrots

sliced
115g frozen chopped onions
1 tsp garlic purée
1 tsp ginger purée
2 tbsp mild curry powder
1 tbsp honey
1 tbsp soy sauce
1 vegetable stock pot
vegetable oil

for cooking

To serve

sticky rice
pickled onions
sliced cucumber

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Nutrition: Per serving (6)

kcal609
fat33g
saturates11g
carbs43g
sugars7g
fibre5g
protein32g
salt2.24g

Method

step 1

Put the pork loins on a board, cover with a sheet of baking parchment and bash using a rolling pin to flatten into an even layer. (You want each loin to be about 1cm thick.)
step 2

Tip the breadcrumbs into a shallow bowl and the flour into a second. Crack the eggs into a third, season and whisk.
step 3

Coat the pork loins in the flour, then the egg and finally the breadcrumbs, turning in each to coat well before moving to the next bowl. If chilling or freezing for later, put the breaded pork loins in a large freezerproof bag or container, separating each one with a sheet of baking parchment to prevent them from sticking.
step 4

Combine the carrots, onions, garlic and ginger purées, the curry powder, honey, soy sauce and stock pot (the stock will dissolve later when you start cooking). If chilling or freezing for later, do this in a freezerproof bag or container and seal. Both bags or containers will keep chilled for up to three days or frozen for up to three months. Defrost in the fridge overnight before continuing.
step 5

Tip the veg mixture into a saucepan along with 400ml boiling water from the kettle. Bring to the boil over a medium heat, then reduce the heat and simmer for 20 mins until the carrots are soft. Meanwhile, heat a good glug of vegetable oil in a non-stick frying pan over a medium-high heat and fry the breaded pork loins for 3-4 mins on each side until golden, crisp and cooked through. Once the sauce is cooked, blitz in a jug blender or using a hand blender until smooth. Serve the crispy pork with sticky rice, pickled onions, sliced cucumbers and the katsu sauce.

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A star rating of 4.2 out of 5.5 ratings

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