To make the sauce, heat the oil in a
large pan and add the onion, carrot and
apples. Cover and cook gently for 10 mins
until softened, stirring a couple of times.
Uncover the pan, turn up the heat, add
the garlic and cook for 1 min.
Stir in the curry powder and ginger.
Cook for 1 min more, then stir in the
tomato purée, honey, soy and cornflour.
Gradually stir in the stock and simmer for
5 mins until the vegetables are totally
soft and the sauce has thickened. Blitz
with a blender or in a liquidiser until
smooth, then season to taste with the
sesame oil, salt and pepper. The sauce
can be made up to 3 days ahead.
While the sauce is cooking, put the
pork between 2 sheets of cling film and
bash with a rolling pin until the meat
is about 1cm thick. In a shallow bowl,
rub together the crumbs, turmeric and
oil with some seasoning. Beat the egg
white with a fork until a little frothy and
have a non-stick baking tray ready.
Put the rice in a saucepan with 400ml
cold water and a pinch of salt. Bring to
the boil, cover, then simmer for 10 mins.
Take off the heat and set aside until
ready to serve the pork.
Heat oven to 220C/200C fan/gas 7.
Dip each piece of pork into the egg,
then the crumbs, pressing them onto
the surface before transferring the meat
to the tray. Bake the pork for 10-15 mins
or until golden and crisp, turning once
if needed. Serve with the rice and katsu
sauce, garnished with coriander, if using,
plus pickled ginger, if you like.