The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Naked pork katsu curry
Lean pork steaks are simmered in a mild, silky curry sauce made with mashed sweet potato and Greek-style yogurt, and packed out with pak choi, tomatoes, spring onions and edamame. Simply serve with basmati rice, then prepare to grin and bare it!
SWK: Source of fibre
SWK: High protein
Plants 6
fake away
Serving size
Ingredients
- 2 pak choi
- 4 spring onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 50g edamame beans (Soya)
- 140g basmati rice
- 1 small sweet potato
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 300g pork medallions
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 644
Protein: 51g
Carbs: 97g
Fat: 8.4g
Ingredients
- 1 sweet potato
- 600g pork medallions
- 280g basmati rice
- 4 pak choi
- 8 spring onion
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 100g edamame beans (Soya)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 625
Protein: 51g
Carbs: 92g
Fat: 8.4g
Naked pork katsu curry
Lean pork steaks are simmered in a mild, silky curry sauce made with mashed sweet potato and Greek-style yogurt, and packed out with pak choi, tomatoes, spring onions and edamame. Simply serve with basmati rice, then prepare to grin and bare it!
Cook time:
30 mins
Cuisine:
Japanese
Food group:
Pork
Allergens: Soya, Milk
Cooking Instructions
Simmer the sweet potato
- Peel the sweet potato and cut into 2cm cubes, then cook in boiling water for 15-18 mins. Drain, return to the pan and mash.
Prep & sizzle the pork
- While the sweet potato boils, on a separate board, trim any visible fat from the pork then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the pork for 2-3 mins on each side until golden brown, then transfer to a plate and set aside.
Boil your rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Spice things up!
- At the same time, trim the pak choi and cut into bite-size pieces. Thinly slice the spring onions, then halve the tomatoes.
- Put the frying pan back over a medium-high heat and tip in the pak choi, three-quarters of the spring onions and the tomatoes. Cook for 4-5 mins.
- Add the ginger & garlic paste and curry powder and cook for 1-2 mins.
- Sprinkle in the tamari, crumble in half the stock cube and pour in 200ml water (use all the stock and 300ml water for 4 portions). Stir well and add the pork, submerging the bottom half of the medallions in the sauce. Simmer for 5-7 mins, until the sauce reduces and the pork is cooked through.
Finish & serve
- Remove the pork from the curry, transfer to a chopping board and thinly slice against the grain.
- Stir the mashed sweet potato and edamame into the curry and simmer for 2 mins. Remove from the heat and leave to cool a little, then stir in the yogurt.
- Serve the katsu curry with the rice, lay the sliced pork on top and scatter over the remaining spring onions.