Tuesday, May 14, 2013

Katsu Pork Curry

I was browsing aimlessly in the supermarket in that Friday night, work is over, I'm knackered, won't somebody please cook the dinner for me catatonic state that is all too familiar to a lot of you.  Suddenly, a white box caught my eye - it was a Japanese curry meal kit.  I knew that Japan had a version of curry that included a breaded chicken or pork cutlet and this was probably it.  The kit was a bit of a ripoff as it really only contained the curry sauce, some panko breadcrumbs and a portion or two of rice.  I had most of that lurking in the cupboards in Maison Babaduck, so I picked up a jar of Blue Dragon Japanese Curry Sauce instead.

Home I went, put it all away and promptly persuaded The Hubs to nip out for a sneaky takeaway because I was wrecked. all I could cope with was slicing limes for a few Dark n' Stormy cocktails instead.  But tomorrow is another day and I was far more energetic 24 hours later.  A quick bit of research revealed that Katsu curry was originally introduced to the Japanese by the British back in the late 1800's and they took to it like me to cocktails.  The Japanese apparently have a love of curry rice which is rice liberally doused in this sweetish curry sauce.  All very well, but not much mention of veg so I stirfried some bok choi, red onion, carrot & mushroom before adding the sauce and some lazy microwave rice.  I dipped some pork medallions in egg and panko breadcrumbs before frying them on both sides until golden.  Perch the crispy pork on top of the curry rice and veg and... you've got Katsu Pork Curry.  It's perfect for curry haters as it's very mild and quite sweet.  The Hubs loved it

Katsu Pork Curry

1 tbsp Rapeseed Oil
1 Egg, beaten
60g Panko Breadcrumbs
2-3 Pork Medallions, about 1cm thick
1 Bok Choi, cut into 2 inch pieces
1 Red Onion, thinly sliced
2 Carrots, thinly sliced
100g Mushrooms, quartered
1 tbsp Rapeseed Oil
1 pack of lazy Rice
1 jar Blue Dragon Japanese Curry Sauce

Heat the rapeseed oil in a large frying pan over a medium heat.

Pour the beaten egg into a wide bowl and pour the panko breadcrumbs into a shallow plate.  Dip the pork into the egg, then into the panko, pressing the breadcrumbs well into the meat to make sure they're properly coated.

Fry the panko crusted pork in the frying pan for 4-5 minutes on each side until the breadcrumbs are golden and crunchy.

Meanwhile, heat the rest of the rapeseed oil in another frying pan or wok over a high heat, add the vegetables and stir fry for 3-4 minutes.

Now heat the rice in the microwave according to directions - this usually takes 2 minutes.

Add the jar of sauce to the vegetables and simmer.  Once the rice has cooked, add it to the vegetables and sauce and stir well.

Everything should be ready at roughly the same time.

Spoon the curry vegetable rice onto a warm plate and top with the crispy pork.

Eat immediately.

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