Pork Katsu with Brown Rice Salad

Pork Katsu with Brown Rice Salad

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 8, 2018.

You can crumb your pork a few hours ahead of time. Place it, covered, in the fridge to firm up and help the crumb stick during cooking. If crumb starts to burn, reduce heat.


Ingredients

Salad

  • ½ cup Japanese brown rice
  • ½ cup + 2 Tbsp water
  • ½ capsicum
  • bag baby spinach
  • 1 spring onion
  • 1 baby bok choy
  • 1 Tbsp chopped coriander leaves
  • 1 Tbsp soy sauce
  • ½ Tbsp lemon juice
  • 1 tsp sesame oil
  • ½ tsp honey

Pork

  • 150g pork sirloin (at room temperature)
  • ¼ cup flour seasoned with ¼ tsp salt
  • 1 egg
  • ¼ cup panko breadcrumbs

To Serve

  • 1 Tbsp picked coriander leaves
  • 2 Tbsp chopped, roasted peanuts (optional)
  • 1-2 Tbsp katsu sauce

Steps

  1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. While rice is cooking, finely dice capsicum and thinly slice spinach, spring onion and bok choy and set aside.
  3. Pat pork dry and cut into 3cm-thick strips. Place seasoned flour in a small bowl, whisk egg in a second bowl and place panko breadcrumbs in a third bowl. Coat pork first in flour, then egg, then crumbs, shaking off excess as you go.
  4. Heat a drizzle of oil in a medium (preferably non-stick) fry-pan on low-medium heat. Cook pork for about 3 minutes each side, until golden brown and just cooked through, adding more oil as needed. Set aside to rest.
  5. Fluff up cooked rice with a fork. Add all remaining brown rice salad ingredients and season to taste.
  6. To serve, spoon about half the vegetable brown rice onto a plate and top with pork katsu. Sprinkle with picked coriander and peanuts (if using) and a drizzle of katsu sauce.

Nutritional Information

Energy 2608 kj
623 kcal
Protein 41.6g
Carbohydrate 64.3g
Fat 24.6g