Pork katsu

Method

• step 1

  Put the pork loins on a board, cover with a sheet of baking parchment and bash using a rolling pin to flatten into an even layer. (You want each loin to be about 1cm thick.)

• step 2

  Tip the breadcrumbs into a shallow bowl and the flour into a second. Crack the eggs into a third, season and whisk.

• step 3

  Coat the pork loins in the flour, then the egg and finally the breadcrumbs, turning in each to coat well before moving to the next bowl. If chilling or freezing for later, put the breaded pork loins in a large freezerproof bag or container, separating each one with a sheet of baking parchment to prevent them from sticking.

• step 4

  Combine the carrots, onions, garlic and ginger purées, the curry powder, honey, soy sauce and stock pot (the stock will dissolve later when you start cooking). If chilling or freezing for later, do this in a freezerproof bag or container and seal. Both bags or containers will keep chilled for up to three days or frozen for up to three months. Defrost in the fridge overnight before continuing.

• step 5

  Tip the veg mixture into a saucepan along with 400ml boiling water from the kettle. Bring to the boil over a medium heat, then reduce the heat and simmer for 20 mins until the carrots are soft. Meanwhile, heat a good glug of vegetable oil in a non-stick frying pan over a medium-high heat and fry the breaded pork loins for 3-4 mins on each side until golden, crisp and cooked through. Once the sauce is cooked, blitz in a jug blender or using a hand blender until smooth. Serve the crispy pork with sticky rice, pickled onions, sliced cucumbers and the katsu sauce.