Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Begin by coating the pork steaks. To do this, place 2 tablespoons of
Katsu Curry Paste (190 g)
, the
breadcrumbs (as needed)
and the
plain flour (15 g)
into three separate bowls. Coat the
pork steaks (2 packs)
by dredging them in the flour, then dipping them in the Katsu Curry Paste and then into the breadcrumbs.
3.
Place a frying pan on a medium-high heat and add the
oil (60 mL)
. Add the coated pork steaks, frying on each side for 2 minutes, until lightly golden brown.
4.
Place the coated pork steaks on a baking tray and place in the preheated oven to bake for 18 minutes.
5.
In another bowl, mix the
finely shredded cabbage (1)
with the
vinegar (30 mL)
and sugar to make a quick pickled cabbage slaw.
6.
Cook the
rice (2 packs)
according to the pack instructions. Divide the rice and the cabbage slaw between four serving bowls. Slice the baked katsu pork, add to the bowls and serve.