Japanese peanut pork tonkatsu
You’ve heard of katsu curry but have you ever tried a tonkatsu curry? Fried pork medallions are served with a sweet curry sauce, shredded cabbage and rice – all in 30 minutes.
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Ingredients
- 100g red cabbage, finely shredded
- 100g white cabbage, finely shredded
- 2 tsp sesame seeds
- Juice 2 limes, plus wedges to serve
- Vegetable oil for frying
- 600g British free-range pork medallions or pork tenderloin, cut into 2cm slices
- 35g roasted, unsalted peanuts, chopped
- 150ml fresh chicken or vegetable stock
- 100ml tonkatsu sauce (from Asian grocers, Waitrose and online at souschef – see Know-how and tip)
- 2 x 250g microwaveable basmati rice pouches
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Method
- In a mixing bowl, toss both types of cabbage, the sesame seeds and the lime juice with a generous pinch of salt. Set aside.
- Heat a splash of oil in a large heavy-based frying pan, then fry the pork slices
for 2-3 minutes on each side until just golden and cooked through (the juices will run clear when pierced with a skewer). Add the peanuts for the final 1-2 minutes to lightly toast. Transfer everything from the pan to a plate, then cover with foil to keep warm. - Pour the stock into the same pan, then bring to the boil, scraping up any tasty browned bits from the bottom. Add the tonkatsu sauce, stir well and bring to a simmer.
- Cook the rice according to the pack instructions, then divide among 4 bowls or plates. Top with the pork slices, peanuts, cabbage, warmed sauce and the lime wedges for squeezing.
Nutrition
- 509kcals Calories
- 19.8g (4.2g saturated) Fat
- 41.4g Protein
- 39.3g (8.8g sugars) Carbs
- 4g Fibre
- 1.3g Salt
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