Australian Gourmet Traveller - (06)June 2019 (1)

GOURMET TRAVELLER 45

Fast

TonkatsuwithcurrysauceSERVES 4

Japanesecurrysaucelendssweetnessanda littlespiceto
a hefty dish that’s made for cold nights and second helpings.

4 bonelessporkloinchops,
poundedto2cm-3cmthick
Seasonedplain flour,

fordusting
2 eggs,lightlybeaten
100 gm(2cups)pankocrumbs
Sunfloweroil,for
shallow-frying
Steamedrice,verythinly
shreddedcabbage,and
pickledginger (optional),
toserve
CURRYSAUCE
1 tbspneutraloil,suchas
grapeseedorsunfloweroil
1 tbspfinelygratedginger
1 garlic clove, finely chopped

1 tbspJapanesecurrypowder

(suchasS&Bbrand;see

note)ormildcurrypowder

1 tbspplainflour

400 mlchickenstock

2 tbsplightsoysauce

2 tbspapplejuice

2 tsp honey

1 Forcurrysauce,heatoilin

a saucepanovermedium-high

heat,addgingerandgarlic, and

sautéuntilfragrant(1-2 minutes).

Addcurrypowder, stiruntil

fragrant, thenaddflourandstir

untildarkgolden(1-2minutes).

Slowly whisk in stock, soy

sauce, juiceandhoney, and

simmer,whiskingoccasionally,

untilthick(4-6minutes).

2 Preheatovento 100 °C.Dust

porkwithflour,shakingoff

excess,thendipin eggandcoat

withcrumbs,shakingoffexcess.

Heat2cmoilin a largefrying

panovermedium-highheatuntil

shimmering,thenfryporkuntil

golden(2-3minuteseachside).

Transfertoovenuntilcooked

medium(2minutes). Slice

porkthickly.

3 Spoonsomecurrysauce

ontoplates, topwithporkand

servewithrice,cabbageand

remainingcurrysauce.

NoteJapanesecurrypowder

is availablefromselect

Asian grocers.➤

TonkatsuPlate

fromLittleWhite

Dish.Smallbowl

(withsauce)from

ShannonLewis

Ceramics.Allother

propsstylist’sown.

Stockists p152.