Katsu Pork With Sticky Rice Recipes

KATSU PORK WITH STICKY RICE

Katsu pork with sticky rice image

Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Provided by Jane Hornby

Time 1h

Number Of Ingredients 21

Ingredients

200g short-grain or sushi rice , rinsed
100g panko breadcrumbs
1 tsp turmeric
1 tbsp vegetable oil
1 egg white
450g pork fillet , trimmed and cut into 8 pieces
coriander sprigs, to garnish (optional)
pickled ginger , to serve (optional)
1 tbsp vegetable oil
1 onion , chopped
1 medium carrot , grated
2 eating apples , such as Braeburn, peeled, cored and roughly chopped
2 fat garlic cloves , sliced
2 tsp medium curry powder
½ tsp ground ginger
1 tbsp tomato purée
2 tsp clear honey
1 tbsp soy sauce
1 tbsp cornflour
350ml chicken stock
1 tsp sesame oil

Steps:

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Nutrition Facts : Calories 535 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.6 milligram of sodium

TONKATSU

Tonkatsu image

These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.

Provided by AMYSMEANS

Categories World Cuisine Recipes Asian Japanese

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

4 (4 ounce) boneless pork chops
salt and ground black pepper to taste
2 cups oil for frying, or as needed
¼ cup all-purpose flour
1 egg, beaten
¾ cup panko (Japanese-style bread crumbs)

Steps:

Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g

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