Gary Maclean Pork Fillet Katsu Curry


For the Sauce:
1 Onion chopped
2 Whole garlic cloves, peeled
2 Carrots, peeled and chopped
2 tbs Plain flour
1 tsp Madras curry powder
600ml Chicken stock (2 chicken stock cubes)
2 tsp Honey
1 tbs Soy sauce
1 Bay leaf
½ tsp Garam Masala

1. To make the sauce, heat the oil in a small pan.
2. Add the chopped onion and garlic and sauté for 2 minutes, then add in the carrots and sweat slowly for 10 minutes with the lid on, stir until softened and has started to caramelize.
3. Stir in the flour and curry powder and cook for a minute.
4. Slowly pour in the stock until combined.
5. Add the honey, soy sauce and bay leaf and bring to the boil.
6. Reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
7. Add the Garam masala, then liquidise.

For Crispy Pork:
2 Pork Fillets
300g Panko bread crumbs
2 Eggs
20ml Milk
100g Plain flour

1. The first task is trim all the silver skin from the pork fillet, next cut the fillets into 5 cm chunks.
2. Place the pork pieces, cut side down onto some film or a Vacuum bag and carefully bat out the port until you get a thin escalope.
3. The next thing you need to do is to bread crumb the pork. To do this you will need set up what’s called a pané system. This consists of a tray with seasoned flour, one with an egg and a little milk and a third tray with panko crumbs.
4. We pass the pork through the flour first then the egg wash and lastly the bread crumbs.
5. The idea is that the flour will stick to the pork the egg sticks to the flour and the crumbs stick to the egg wash.
6. To cook shallow fry until golden and cooked through. Depending on how thick the pork is it might need some time in the oven to cook through.
For the Rice:
This recipe is amazing it’s a completely fail safe every time. The main reason why it works every time is the fact that everything is controlled. Measuring the rice and the stock then setting the temperature makes it the same every time. When I refer to a cup I don’t mean the American measuring system it’s literally a cup or a mug, if you have a lot of people to feed use a bigger mug, around 60-70g of rice per person is perfect.
1 cup Long grain rice or sushi rice
1 ¼ cups Stock (1 stock cube)
1 Onion finely diced
1 Bay leaf
20ml Vegetable Oil
1. Using a pan with a tight fitting lid. Heat the pan and add the oil then add onion and sweat for 4-5 minutes without colour.
2. Add rice and toast for 1 minute coating rice in the butter. Now add stock bring to the boil, put a tight fitting lid on.
3. Place in a pre- heated oven 170 ˚C for 18 minutes or until the rice has absorbed all the stock. Allow rice to stand once out and fluff up with a fork.

Leave a comment

Please note, comments must be approved before they are published