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Ingredients.
Ingredients.
rice to serve
2 pork loin steaks
300ml chicken stock
2 blocks golden curry stock
1 tsp honey
1 large carrot, 1cm rough dice
1 large onion, quartered
1 tsp corn flour
2 heaped tbsp katsu crunch
2 spring onions, sliced
Method.
Method.
Cook rice using your preferred method.
Boil the carrots and onions on the stock until the carrots begin to soften.
Add the curry blocks, stir in until dissolved. Stir in the honey then simmer on low to finish cooking the carrots and thicken the sauce to desired consistency.
Dust the pork chops in corn flour and season generously with salt and pepper. Cook in a very hot pan until just cooked through. Allow to rest before slicing on the bias into thick slices.
Spoon the curry next to a serving of rice. Place the sliced pork on top. Sprinkle a generous portion of the katsu crunch on top. Garnish with spring onions and garlic chutney.Â
Serve.
Tags.
Tags.
#japanese #curry
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