By Nadine Smith
Serves 4
Ingredients
For the Tonkatsu
- 4 pork cutlets
- 1 cup plain wheat or GF flour mixed with 1tsp salt flakes
- 1 egg mixed with 1/2 cup milk
- 2 cups Panko or GF breadcrumbs mixed with 1/4 tsp turmeric, 1/4 tsp garam masala & 1/4 tsp mild curry powder
- Grapeseed oil for pan frying
For the curry sauce
- 1tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, finely chopped
- 2cm piece ginger, finely chopped
- 1 carrot, finely chopped
- small bunch coriander stems, finely chopped (set aside leaves for slaw)
- 1tsp garam masala 1tsp ground turmeric
- 1tsp mild curry powder
- 1tsp salt flakes
- 2tbsp plain flour
- 1tsp brown sugar
- 600ml of water
For the Kohlrabi & Red Apple slaw
- 1 Kohlrabi, trimmed & peeled, cut into matchsticks
- 1 red apple, quartered cut into matchsticks
- Small bunch coriander leaves
- 1/2 lemon, juice only
- 3tbsp extra virgin olive oil
- Salt flakes to season
- Steamed rice, to serve
Method
Begin with preparing the pork cutlets by lightly dusting each cutlet in flour. One by one, transfer to the egg mixture, allowing excess to drip off, then dredge through the bread crumbs using your fingers to gently press the crumbs to the cutlet and to ensure they are generously covered. Set aside on a plate in the refrigerator whilst you prepare sauce & slaw.
For the curry sauce, place a frying pan over medium-low heat with olive oil. Add the onion, garlic, ginger, carrot, coriander stalks & spices with 1tsp of salt flakes. Gently fry for 10 minutes, or until starting to caramelise & soften, stirring often to prevent the veg from catching. Stir in the flour, then the brown sugar. Pour in 600ml of water & leave to reduce until thickened. Set aside & keep warm.
For the slaw combine the ingredients in a bowl & gently roll together, set aside to allow the flavours to develop.
Over a medium heat, in a large non-stick frypan heat the grapeseed oil & add the cutlets, turning occasionally until golden & cooked through (10–14 minutes). Serve the Tonkatsu & sauce atop steamed rice in individual serving bowls. Finish each serve with a quarter of the kohlrabi slaw.
