Tonkatsu Pork Curry

Ingredients

4 pork ribeye (about 400g)

Salt and pepper

1/4c flour

1-2 eggs, beaten

2c panko breadcrumbs

Vegetable oil to shallow fry

Curry sauce:

50g Westgold Unsalted Butter

50g flour

2 Tbsp Japanese curry powder

1 Tbsp garam masala

2 Tbsp Westgold Unsalted Butter

1 onion, diced

1 carrot, chopped

1 potato, chopped

2 cloves garlic, crushed

1cm fresh ginger, grated

2 -3c vegetable stock

Spring onion to finish

Short grain rice to serve

Method

To prepare the pork:

Place the pork between 2 pieces of plastic wrap. Using a rolling pin, beat out the meat to 1cm thickness. Season with salt and pepper.

Dip pork in flour, then in the egg and lastly in the breadcrumbs. If desired, you can repeat the process by dipping the pork in the egg and breadcrumbs again to make a thicker crumb coating.

Pour the oil into a frypan, about 1cm deep and heat to a medium heat.

Cook the pork at a gentle sizzle for 3-4 mins each side to allow it cook through until golden brown.

Remove from the pan and drain on kitchen towels. Keep warm.

To make the curry sauce:

Melt the 50g measure of Westgold Butter in a medium saucepan. Add the flour and stir with a whisk.

Keep on a low heat, stirring all the time until the butter and flour mixture start to turn a caramel colour.

Add the curry powder and garam masala and stir quickly and cook another 30 seconds until it starts to smell very fragrant. Remove from the heat and set aside.

In another saucepan, melt the 2 Tbsp measure of Westgold Butter.

Add the onions and garlic and sweat for 5 minutes. Add the carrot, ginger, potato and vegetable stock.

Cover and simmer until the vegetables are tender. Remove the lid and crumble in the Westgold Butter curry mixture, stirring constantly until it is thickened and bubbling.

Adjust the consistency with more stock if necessary. Season with salt and pepper.

To finish the dish:

Spoon the cooked rice into one side of the serving bowl.

Spoon the curry sauce into the other side.

Slice the cooked pork into 1 1/2cm slices and place down the middle of the rice and curry sauce.

Sprinkle with sliced spring onions. Serve.