Ingredients
- 4 x Pork Loin Chops
- 150g Panko Bread Crumps
- 2 x eggs
- 1Kg Potato
- 1Kg Carrot
- 1 x Large Red Apple
- 2 x White Onions
- 1 x Pack S&B Golden Curry Cubes
- Toppings, Condiments and Spices - Red Onion, Cabbage, Tonkatsu Sauce, Kewpie Mayonaise, Dried Parsley, Gochugaru chili Flakes , Vadouvan Curry Powder, MSG
- 100g AP Flour
- Vegetable Oil
- 2 x Garlic cloves
- Rice Wine Vinegar
Method
- ~Curry~- Core and Quarter your apple, then slice into thin (2-3mm) slices. These need to be thin as you want them to melt with the cook.- Slice Onions to the same thickness as the apple - Thinkly slice 2 x Garlic Cloves- Cut Potatoes and carrots to a similar size, I like 3cm pieces. A great method for the carrots is the roll method, which is done by laying the carrot left to right and cutting a piece at an angle then rolly the carrot 90 degrees then cutting the next piece at an angle. I peeled my vegetables but you can leave the skin on if you like. - Prep your toppings: Sliced Red Onion, thinly slide your cabbageCooking the Curry~ - To start, sautee the onions a tbs of oil in a large pot- once the onions have gained some colour and softened add the apple and garlic (adding these in earlier will burn them) - Stir and mix pinch of curry powder, MSG, a bit of salt and pepper. - once the apples are softened slightly, and a fond is showing on the bottom of the pot, deglaze the pot with 2 tbs rice wine vinegar.- once the Rice Wine Vinegar is absorbed, put in the potatoes and carrots and stir fry for a moment then at 2-3Lt of water to the pot (you can also use stock). - Bring this to a boil then turn the heat all the way down and simmer for 20-30 minutes. - While waiting for the curry to cook, make white rice - Once it's all cooked, turn off the heat and add in your Golden Curry Cubes (1-2 whole packets), stir through the curry cubes until fully dissolved and the curry is thickened to the desired thickness. If it's still too thin then turn the heat back on and cook a bit longer, if it's too thick add some more water and stir.
- ~Pork Katsu~Prepare the pork chops by lightly beating them with the back of the knife, work from one side to the other you want to hit the pork at 1mm increments, with the goal of thinning and evening out the thickness of the cut. Feel free to remove the bone from the chop first to make this easier, this will result is a more even cook however the final product may be less flavourful and/or moist. Bread the Pork using the three-station method: - Season Flour with Vadouvan Curry powder (Normal Curry Powder will work as well), salt, pepper, msg, White Pepper on one plate.- Whisk eggs slightly on another plate - Panko Bread Crumps on another PlateBreading Method~ - Coat pork into seasoned flour till fully coated, and shake slightly to get excess flour off- Dip coated pork in whipped egg till fully coated- Coat pork in breadcrumbs, making sure to press the pork hard into the crumbs, I do this by burying the pork into the breadcrumbs and pressing down hard with the palmCook~Shallow or deep fry the pork chops in 180C oil, flipping once through. Total cook time should be around 6-8 minutes. you want your pork to register anywhere between 63C(Med Rare) to 68C(Medium) on an probe thermometer. Salt the pork immediately from the pot so the salt can stick. Let the Pork rest and carry-over cook on a rack.
- ~Plating~ Plate the dish by adding rice, curry, and Tonkatsu on top, with sliced onions and cabbage. Top with parsley, Gochugaru, kewpie, and tonkatsu sauce.
Product used in recipe
- S&B - Golden Curry Medium Hot
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
- Obento - Tonkatsu Sauce
