Family Favourite Pork Tonkatsu Rice Bowl
For Adults: Add Pickled Veg Salad, Katsu Style Mayo and Ketjap Drizzle
- Wheat
- Cereals containing gluten
- Sesame
- Mustard
- Egg
- Soya
This recipe is perfect for families, with extra ingredients to elevate it for parents. Crispy and tender, this breaded pork takes inspiration from Japanese tonkatsu. Parents can add a pickled veg salad, katsu style mayo and ketjap manis drizzle whilst the kids tuck in.
Ingredients
1 unit(s)
Sweet Potato
2 unit(s)
British Pork Loin Steaks
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
150 grams
Jasmine Rice
1 unit(s)
Avocado
22.5 milliliter(s)
Rice Vinegar
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
25 grams
Korma Curry Paste
(Contains: Mustard)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
20 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
1 unit(s)
Egg for Binding
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Dressing
1 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 1cm chunks (no need to peel).
b) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the middle shelf until golden and tender, 18-20 mins. Turn halfway through.
d) Meanwhile, boil a half-full kettle.
a) Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.
b) Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.
c) Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated.
d) Transfer to a clean plate and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.
a) Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly.
b) Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown, 2- 3 mins on each side.
c) Once golden, carefully transfer the pork steaks to a lined tray and bake on the top shelf until cooked through, 10-12 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
d) Once cooked, transfer the pork to a plate lined with kitchen paper.
a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
c) While everything cooks, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
a) In a medium bowl, mix together the rice vinegar, sesame oil and sugar for the dressing (see pantry for amount). Season with salt and pepper.
b) Make kid friendly: For adults, add your portion of avo to the dressing and toss together. For the kids, either leave the avo undressed or add to the dressing if they'd like it too!
c) In a small bowl, mix together the korma curry paste (see ingredients for amount), mayo and honey (see pantry for amount).
a) When everything's ready, slice your pork widthways into 1cm thick slices.
b) Build your own: Bring everything to the table and everyone can add the ingredients they like best - jasmine rice, sweet potato chunks, avo, sliced pork, curried mayo and ketjap drizzle.
