Name: Katsu pork steaks
Total time: 1800 s
Yield: 4
Ingredients: 190 gram katsu curry paste; as needed panko breadcrumbs; 2 tablespoon plain flour; 2 pack pork loin steak; 4 tablespoon vegetable oil; 1 sweet heart cabbage; 2 tablespoon white wine vinegar; 2 pack microwave basmati rice

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 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.

Step 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.

Step 4

Place the coated pork steaks on a baking tray and place in the preheated oven to bake for 18 minutes.

Step 5

In another bowl, mix the finely shredded cabbage (1) with the vinegar (30 mL) and sugar to make a quick pickled cabbage slaw.

Step 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.

Katsu pork steaks

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