Pork Tonkatsu Curry

By: Jed Ducaine

Dice chuck steak. Heat frypan to medium high, adding oil and then browning all sides of the meat. Place inside slow cooker.
Chop onions, carrot and potatoes then place inside slow cooker with diced chuck.
Dissolve S&B Golden Curry cubes in hot water, giving a good stir. Add mixture to contents in slow cooker.
Turn slow cooker to high, and leave for 4 hours. Alternatively, set to 8 hours on low and leave during the day.
Set up 3 x 2L+ storage containers, and place flour in the first, 3 beaten eggs in the second, and finally Panko crumbs in the final.
Roll each pork loin steak firstly in the flour, then bath in the egg and finally coat in the Panko crumbs, pressing the crumbs down on any visible damp spot.Place the completed pork loin steaks aside in the fridge, covered.
Near the completion of the slow cooking, cook your rice to taste. Heat the 1.5 cups of vegetable oil in a large frypan (28-30cm) and when you drop a Panko crumb in and it starts to sizzle and cook, carefully place the prepared crumbed pork loin steaks in. Continue to turn the crumbed steaks throughout the cook to prevent burning.Once a delightful light brown colour, remove and place on a sheet of paper towel to absorb excess oil.
On a bed of rice, place some slow cooked curry. Using a sharp knife and chopping board, slice the pork loin and place on top of the curry.
Enjoy.