Sesame Crumbed Pork & Katsu Curry
with Asian Greens, Garlic Rice & Coriander
This golden crumbed pork schnitzel is speckled with sesame seeds, adding even more crunch and flavour. Let’s serve it alongside an ultra-creamy and absolutely delicious coconut katsu curry, with a variety of tender veg stirred through. Don’t ignore the humble garlic rice, it’s a must for soaking up all that curry!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Onion
1 packet
Asian Greens
1
carrot
1 packet
pork schnitzels
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 sachet
curry powder
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Coconut Milk
1 tsp
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop onion (see ingredients) and Asian greens. Thinly slice carrot into half-moons. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds. • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, until tender, 4-5 minutes. • Add remaining garlic and Asian greens and cook, until fragrant, 1 minute.
• Reduce heat to medium, stir in curry powder, katsu paste, coconut milk, the brown sugar, soy sauce and a splash of water and cook, until combined, 1-2 minutes. Season to taste.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• Slice pork. • Divide garlic rice between bowls. • Top with coconut katsu curry and sesame pork schnitzel. Tear over coriander to garnish. Enjoy!