Name: Japanese katsu pork curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 150g pork scotch fillet; 1/3 cup Orgran All Purpose Plain Gluten-Free Flour; 1 tsp Orgran No Egg™ Egg Replacer; 3 tbsp water; 1/4 cup Orgran Crispi™ Panko-Style Breadcrumbs; 1/4 cup vegetable oil; 1 thinly sliced onion; 1 peeled, chopped carrot; 4 cloves, finely chopped garlic; 1 tablespoon curry powder; 2 teaspoon cornflour; 2 cup chicken stock; 1 tablespoon light soy; 2 teaspoon honey; sushi rice, salad, to serve (see tip)

Japanese katsu pork curry

This homemade Japanese-style katsu pork curry recipe makes a deliciously easy family dinner. Serve with a fresh salad of cabbage, capsicum and green onions for a well-rounded meal.

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

4 150g pork scotch fillet

1/3 cup Orgran All Purpose Plain Gluten-Free Flour

1 tsp Orgran No Egg™ Egg Replacer

3 tbsp water

1/4 cup Orgran Crispi™ Panko-Style Breadcrumbs

1/4 cup vegetable oil

1 thinly sliced onion

1 peeled, chopped carrot

4 cloves, finely chopped garlic

1 tablespoon curry powder

2 teaspoon cornflour

2 cup chicken stock

1 tablespoon light soy

2 teaspoon honey

sushi rice, salad, to serve (see tip)

Method

1.Dust pork in flour, shaking off excess. Dip into combined No Egg™ Egg Replacer and water, then coat in Crispi™ Panko-Style Breadcrumbs, pressing well. Chill until needed.

2.In a saucepan or wok, heat 1 tablespoon oil on medium. Cook onion 4-5 minutes, stirring, until golden. Reduce heat to low. Add carrot and garlic. Cook 6-8 minutes, until tender.

3.Stir in curry powder and cornflour. Cook 1 minute. Gradually add stock, stirring until smooth. Mix in soy and honey and bring to boil. Reduce heat to low and simmer 10 minutes. Season to taste.

4.Meanwhile, heat remaining oil in a large frying pan on medium. Cook pork 3-4 minutes each side, until golden and cooked through. Drain on paper towel.

5.Slice pork and place on a bed of rice. Spoon curry sauce over. Accompany with salad.