Crumbed Pork with Rice Salad and Katsu Sauce

Crumbed Pork with Rice Salad and Katsu Sauce

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 24, 2018.

Ingredients

Rice Salad

  • 1 carrot
  • 1 baby bok choy
  • 1 cup jasmine rice
  • 1½ cups water
  • 250g frozen peas

Pork

  • 550g pork sirloin steaks
  • ¼ cup GF flour
  • ½ tsp salt
  • 1 egg
  • 2 Tbsp milk
  • 2/3 cup panko breadcrumbs

Dressing

  • 1 Tbsp GF rice wine vinegar
  • 1½ Tbsp GF soy sauce
  • Juice of ½ lemon
  • 1 tsp sesame oil
  • ¾ Tbsp GF mild sweet chilli sauce

To Serve

  • 100g katsu sauce

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Grate carrot and thinly slice bok choy. Set aside.
  2. Combine rice, water and a pinch of salt in a medium 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Pat pork dry, trim off any excess fat then season with salt. Place flour and salt in a bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of pork first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook pork, in batches, for 2-3 minutes each side, until crumb is golden. Place pork on prepared tray and bake for 3-4 minutes (depending on thickness), until cooked through. Set aside to rest, before slicing thickly.
  5. While pork bakes, cook peas in pot of boiling water for about 1 minute, until bright green and tender. Drain and set aside. In a large bowl, combine all dressing ingredients. Add carrot, bok choy, cooked rice and peas to bowl with dressing and toss to combine. Season to taste.
  6. To serve, divide rice salad between plates and top with slices of crumbed pork. Dollop with katsu sauce.

Nutritional Information

Energy 1925 kj
460 kcal
Protein 36.2g
Carbohydrate 60.5g
Fat 7.5g