Ingredients: Pork & Rice

• 200g short-grain or sushi rice, rinsed
• 100g panko breadcrumbs
• 1 tsp. turmeric
• 1 tbsp. vegetable oil
• 1 egg white
• 450g pork fillet, trimmed and cut into 8 pieces
• Coriander sprigs, to garnish (optional)
• Pickled Cucumber 
• Lettuce 

Ingredients: Sauce

• 1 tbsp vegetable oil
• 1 onion chopped
• 1 medium carrot grated
• 1 eating apple chopped
• 1 fat garlic cloves, sliced
• 90g block of Japanese Curry sauce or equivalent. (Use what you can get). 
• 1 tsp grated ginger
• 1 tbsp. tomato purée
• 2 tsp. clear honey
• 1 tbsp. tamari
• 400ml  chicken stock

Method

1. To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min. 
2. Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy. 
3. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste
4. Slice the pork in to thin rounds. 
5. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. 
6. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
7. Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, and then simmer for 10 mins. Take off the heat and set-aside until ready to serve the pork.
8. Heat oven to 200cc. 
9. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 15 mins or until golden and crisp, turning once. Serve with the rice and Katsu sauce, chopped coriander and pickled cucumber and lettuce.