Ingredients
Breaded pork
- 4 lean pork steaks/loins
- 2 eggs
- 1/2 cup of any kind of finely milled flour (plain, tapioca flour, chickpea / besan)
- 2 cups panko breadcrumbs OR almond meal for GF
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt & pepper
- Olive oil
Curry sauce
- Olive oil
- 1 onion
- 3 garlic cloves
- 1 carrot, diced
- 1 large potato, diced
- 1 long celery stalk, diced
- 1 1/2 tablespoon curry powder
- 600ml beef stock
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 3 bay leaves
- 1/2 teaspoon garam masala
Sides (optional)
- Rice
- Salad leaves
- Raw cabbage, finely sliced
- Pickled ginger
Method
- To make the curry sauce, add olive oil, 1 diced onion and 3 garlic cloves crushed to a large pan on high to medium heat, cook until onion starts to soften
- Add carrot, potato and celery and cook for another few minutes
- Add 1 1/2 tablespoons of curry powder to vegetables and fry until everything is evenly coated then slowly add the 600ml of beef stock, stirring constantly
- Add 1 tablespoon of honey, 1 tablespoon of soy sauce, 3 bay leaves and 1/2 teaspoon of garam masala and stir until combined
- Reduce the heat to low and simmer until the potato has fallen apart and the sauce has thickened
- Beat pork steaks with a meat tenderiser until 1cm thin
- Add 1/2 cup flour onto a plate and spread out evenly
- Place 2 eggs in a bowl & whisk
- Add 2 cups of panko crumb or almond meal, 1 teaspoon onion powder, 1 teaspoon garlic powder and a pinch of salt and pepper to another plate. Mix well and spread out evenly
- Dip each pork steak into the flour then egg then crumb mixture and set aside
- Once all steaks have been crumbed, heat a fry pan on high heat with a shallow covering of olive oil (or cooking oil if you prefer)
- Fry crumbed pork until golden brown and cooked through
- Transfer to some paper towel to soak excess oil
- Slice the pork into strips and serve with rice topped with curry sauce. Add greens and pickled ginger to the side