Katsu pork with sticky rice

• short-grain or sushi rice↗200g 200g

  rinsed

• panko↗100g 100g

  breadcrumbs

• turmeric↗1 tsp 1 tsp
• vegetable oil↗1 tbsp 1 tbsp
• egg white1 1
• pork fillet↗450g 450g

  trimmed and cut into 8 pieces

• coriander

  sprigs, to garnish (optional)

• pickled ginger↗

  to serve (optional)

• vegetable oil↗1 tbsp 1 tbsp
• onion↗1 1

  chopped

• medium carrot↗1 1

  grated

• eating apples2 2

  such as Braeburn, peeled, cored and roughly chopped

• fat garlic cloves↗2 2

  sliced

• medium curry powder↗2 tsp 2 tsp
• ground ginger↗½ tsp ½ tsp
• tomato purée↗1 tbsp
• clear honey↗2 tsp
• soy sauce↗1 tbsp
• cornflour↗1 tbsp
• chicken stock↗350ml
• sesame oil↗1 tsp

Step-by-step instructions

1. 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. 2

   Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. 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 with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.

3. 3

   While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.

4. 4

   Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.

5. 5

   Heat oven to 220C/200C fan/gas 7. 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 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.