Pork Katsu Curry.

Pork Katsu Curry.

Equipment: 

Large pot or a wok.

Wagamama in the comfort of your own home.

Preparation:

-400g carrots.

-2 peppers.

-3 onion.

-3 stalks celery.

-300g Bramley Apple

-400g potatoes.

Chop the above fruit and vegetables in to 2cm chunks. Leave aside

-2 cloves garlic, finely chopped.

-2 inch ginger, finely chopped.

-3 chillies, finely chopped (optional)

Leave aside.

             Spices:

-2tbsp medium curry powder,

-1 tsp turmeric.

In a large wok, fry

-garlic, with

-ginger, until the vegetables have softened, add

-all the other vegetables, all at once, add

-sea salt/ black pepper.

Cook, stirring for 5 minutes, until the vegetables have softened slightly, add

-curry powder,

-turmeric powder.

-1 1/2 tbsp cornflour, stir to coat the vegetables in the flour, add

-1 litre chicken stock,

-500ml water.

Simmer on low heat for around 45 minutes, until the vegetables are cooked through and the sauce has thickened,stir occasionally.

Season with

-1 tbsp of dark soy sauce,

-light soy sauce (adjust according to your taste)

             For the pork.

-vegetable oil for deep frying.

-around 800g pork steaks(4 portions)seasoned with salt. Leave aside.

When ready to fry, dip the pork in

-whisked eggs (2), coat in

-120g (Panko) Breadcrumbs. 

Deep fry for around 5 minutes on each side, drain well.

Serve with

-fresh vegetables,

-Japanese Sushi Rice.