Pork Katsu Curry

Pork Katsu Curry

Rating
4.00rating out of 5

(291 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

Use within

5-6 days

If you like the flavour of curry, but aren’t a fan of heat then this Japanese-style pork is for (kats)YOU! Our lightly pickled salad is just the ticket to counterbalance the textures and richness. If you’re keen on presentation, spoon your rice into a small bowl, press it in firmly, and then turn out to form a perfect circular shape.

Prep Time

30 min

Cuisine

Asian

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
Onion
1 onion
breadcrumbs
60g breadcrumbs †
Carrot
200g carrots
Egg
1 British free range egg †
Vegetable-stock-cube
1 vegetable stock cube †
Spring-onion
2 spring onion
fresh-coriander
10g fresh coriander
rice-vinegar
2 tbsp rice vinegar
mild-curry-powder
1 tbsp curry powder
pork-loin-steaks
2 British pork loin steaks
You Will Need
Flour, olive oil, pepper, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • brown onion
  • Breadcrumbs<strong>†</strong>
  • carrots
  • British free-range egg<strong>†</strong>
  • vegetable stock cube<strong>†</strong>
  • spring onions
  • coriander
  • rice vinegar
  • Home blend curry powder
  • British pork loin steaks
Typical Values per 100g per serving
Energy 460 kJ
110 kcal
2046 kJ
488 kcal
Fat
of which saturates
4.3 g
1.4 g
19.3 g
6 g
Carbohydrate
of which sugars
9 g
3.2 g
40.2 g
14.3 g
Fibre 0 g 0 g
Protein 9.2 g 40.8 g
Salt 0.19 g 0.85 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
brown onion
Breadcrumbs
carrots
British free-range egg
Eggs
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
spring onions
coriander
rice vinegar
Rice, salt, water
Home blend curry powder
coriander seeds, cumin seeds, onion powder, salt, chilli powder, fenugreek seed, garlic powder, ginger, paprika, turmeric, cinnamon, black pepper, cloves, bay leaf, cardamom
British pork loin steaks
Allergens
  • Allergens highlighted by † (wheat-gluten, eggs, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed

Check occasionally and once done, set aside until ready to serve

2

Meanwhile, boil a kettle (used in step 4)

Peel, top and tail the carrot(s)

Continue to peel lengths of carrot until you end up with a pile of carrot 'ribbons'

Once you've peeled as far as you can, grate the inner stem

3

Peel and finely dice the onion(s)

Heat 2-3 tbsp of vegetable oil in a large pan

Add the grated carrot, onion, curry powder and a pinch of salt

Cook on a medium heat for 5 min or until starting to colour

4

Combine the stock cube and 300ml (500ml) of boiled water

Add 1 tbsp (1 1/2 tbsp) of flour to the carrot mixture, cook for 1 min

Stir in the stock and 1/2 tsp (1 tsp) sugar, mixing well to combine

Continue to cook for 5-10 min or until thickened on a low heat

5

Slice the spring onions finely

Add the carrot ribbons, spring onion and coriander to a bowl

Add the rice vinegar - mix well

Set aside for step 8

6

Crack the egg(s) into a shallow bowl and beat well with a fork

On another plate, add 3 tbsp (6 tbsp) of plain flour and season generously with salt and pepper

On a third plate, add the breadcrumbs

7

Slice each pork loin steak in half lengthways, to form 4 (8) escalopes

Tip: Lay your hand flat over the steaks and carefully saw through with a sharp knife

Coat one escalope with the seasoned flour, tapping off any excess

Dip it in the egg and coat well, then roll it in the breadcrumbs and coat evenly

Repeat with the remaining steaks

8

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Heat a pan with 2 tbsp (4 tbsp) of vegetable oil and once hot add the pork

Cook on each side for 4 min, then season to your taste

Serve the rice, breaded pork, sauce and salad together

Tip: For authentic presentation, press the rice into a small bowl and turn out

Enjoy!

 

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