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Japanese peanut pork tonkatsu

Name: Japanese peanut pork tonkatsu
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: 100g red cabbage, finely shredded; 100g white cabbage, finely shredded; 2 tsp sesame seeds; Juice 2 limes, plus wedges to serve; Vegetable oil for frying; 600g British free-range pork medallions or pork tenderloin, cut into 2cm slices; 35g roasted, unsalted peanuts, chopped; 150ml fresh chicken or vegetable stock; 100ml tonkatsu sauce (from Asian grocers, Waitrose and online at https://www.souschef.co.uk/souschef – see Know-how and tip); 2 x 250g microwaveable basmati rice pouches

By: Delicious. food team

Published: 25 Mar 19
Updated: 18 Mar 24

You’ve heard of katsu curry but have you ever tried a tonkatsu curry? Fried pork medallions are served with a sweet curry sauce, shredded cabbage and rice – all in 30 minutes.

Easy
February 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

You’ve heard of katsu curry but have you ever tried a tonkatsu curry? Fried pork medallions are served with a sweet curry sauce, shredded cabbage and rice – all in 30 minutes.

Nutrition: per serving

Calories: 509kcals
Fat: 19.8g (4.2g saturated)
Protein: 41.4g
Carbohydrates: 39.3g (8.8g sugars)
Fibre: 4g
Salt: 1.3g

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Ingredients

100g red cabbage, finely shredded
100g white cabbage, finely shredded
2 tsp sesame seeds
Juice 2 limes, plus wedges to serve
Vegetable oil for frying
600g British free-range pork medallions or pork tenderloin, cut into 2cm slices
35g roasted, unsalted peanuts, chopped
150ml fresh chicken or vegetable stock
100ml tonkatsu sauce (from Asian grocers, Waitrose and online at souschef – see Know-how and tip)
2 x 250g microwaveable basmati rice pouches

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Method

In a mixing bowl, toss both types of cabbage, the sesame seeds and the lime juice with a generous pinch of salt. Set aside.
Heat a splash of oil in a large heavy-based frying pan, then fry the pork slices
for 2-3 minutes on each side until just golden and cooked through (the juices will run clear when pierced with a skewer). Add the peanuts for the final 1-2 minutes to lightly toast. Transfer everything from the pan to a plate, then cover with foil to keep warm.
Pour the stock into the same pan, then bring to the boil, scraping up any tasty browned bits from the bottom. Add the tonkatsu sauce, stir well and bring to a simmer.

Cook the rice according to the pack instructions, then divide among 4 bowls or plates. Top with the pork slices, peanuts, cabbage, warmed sauce and the lime wedges for squeezing.

Recipe from February 2019 Issue

Nutrition

Nutrition: per serving

Calories: 509kcals
Fat: 19.8g (4.2g saturated)
Protein: 41.4g
Carbohydrates: 39.3g (8.8g sugars)
Fibre: 4g
Salt: 1.3g

delicious. tips

If you can’t find tonkatsu sauce use Chinese plum sauce with a squeeze of lime.
Tonkatsu sauce is tangy and fruity. It’s used in Japanese cooking, often with fried dishes.