Crispy Pork Cutlet & Katsu Sauce
with Jasmine Rice & Creamy Pear Bacon Slaw
- Wheat
- Gluten
- Eggs
- Soy
- Eggs
- Gluten
- Milk
- Soy
- Fish
- Cashew
- Almond
- Sesame
- Wheat
- May contain traces of allergens
Warm, tart and sweet - all words we use to describe luscious katsu sauce, the superhero sidekick of Japanese cuisine! Pour it over a golden crumbed pork cutlet with fluffy rice and watch as every bite becomes a delicious thrill ride straight to Tokyo.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Crispy Shallots
1 packet
Jasmine rice
280 g
Pork Schnitzels
1 sachet
Curry Powder
1 packet
Katsu Paste
(May be present: Eggs, Gluten, Milk, Soy, Fish, Cashew, Almond, Sesame, Wheat)
1 packet
Shredded Cabbage Mix
1
Pear
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Grate carrot. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside. • Meanwhile, in a shallow bowl, whisk the egg, plain flour, curry powder and a pinch of salt until combined. In a second shallow bowl, combine panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people). TIP: No air fryer? Leave the oil out of the panko mixture!
• Dip pork schnitzel into egg mixture, and then into breadcrumbs. Set aside on a plate. • Set your air fryer to 200°C. • Place crumbed pork into air fryer basket and cook, turning halfway, until golden and cooked through, 6-8 minutes. Cook in batches if needed. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium heat. • Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.
• In a large bowl, combined shredded cabbage mix, carrot, mayonnaise, a drizzle of rice wine vinegar and the sesame oil. Sprinkle with diced bacon and toss to combine. Season to taste. • Slice pork schnitzel. • Divide rapid rice between bowls. Top with pork, katsu sauce and creamy bacon slaw. Garnish with crispy shallots to serve. Enjoy!
