Prime Scottish Pork Katsu with Pickled Cucumber & Carrot Salad

If you haven't tried pork for your katsu curry yet, please do! Beautiful Prime Scottish Pork makes a healthy and delicious dinner option.

Ingredients

Cooking Method

Method:

1
Place the cucumber and carrot ribbons into a small bowl. Add the lime juice, sugar and salt and mix well. Leave to pickle at room temperature while you get on with the rest of the recipe.
2
Preheat the oven to 180°C fan/200°C. Tip the flour, eggs and breadcrumbs into three separate bowls. Lightly dust the pork first in the flour, tapping off the excess. Then dip into the beaten egg so they are completely coated and finally put them into the bowl with the breadcrumbs and press the breadcrumbs into the pork so they are completely coated and there are no gaps.
3
Start the katsu sauce by adding the sunflower oil to a small saucepan over a medium heat. Add the diced onion, carrot and pepper and fry gently for 4-5 minutes until softened.
4
Once the vegetables are soft, add the ginger, garlic and curry powder, stir for a couple of minutes, making sure they don’t burn. Pour in the chicken stock then turn the heat down to a gentle simmer while you cook the pork, adding a splash of water if necessary.
5
Add enough sunflower oil to a large frying pan so there is roughly a cm of oil in the base of the pan. Heat the oil over a medium/high heat. The oil is hot enough when you drop a breadcrumb into the oil and it begins to sizzle straight away and turns golden within 20 seconds. Very carefully place the pork medallions into the pan and fry on both sides for 2-3 minutes until golden brown and crispy, then place them on a baking tray and finish cooking in the oven for 5 minutes until the pork is completely cooked. Once cooked, set it aside to rest. (For a healthier version, spray the breadcrumbed pork on both sides with vegetable oil spray and air fry at 180°C fan/200°C for 12-15 minutes until golden, crispy and completely cooked through).
6
Taste the katsu sauce, adding soy and honey to taste. You can either leave the sauce as it is for a chunkier texture, or take the pan off the heat and use a hand blender to blitz it until smooth, it should be quite thick and smooth.
7
Slice the pork and serve with the sauce, pickled salad and cooked rice.
8
Fry your eggs in the same pan you cooked the burgers in and cook to your liking. Then assemble your burgers with some rocket, a generous dollop of the bacon chilli jam, top with the patties and fried egg and enjoy.

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