Katsu pork with sticky rice

Katsu pork with sticky rice

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(17 ratings)

Prep: 25 mins Cook: 35 mins


Serves 4
Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Nutrition and extra info

  • Freeze sauce only

Nutrition: per serving

  • kcal535
  • fat11g
  • saturates2g
  • carbs73g
  • sugars11g
  • fibre4g
  • protein37g
  • salt1.6g


  • 200g short-grain or sushi rice, rinsed
  • 100g panko breadcrumbs
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp vegetable oil
  • 1 egg white
  • 450g pork fillet, trimmed and cut into 8 pieces
  • coriander sprigs, to garnish (optional)
  • pickled ginger, to serve (optional)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the sauce

  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 medium carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 eating apples, such as Braeburn, peeled, cored and roughly chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 fat garlic cloves, sliced
  • 2 tsp medium curry powder
  • ½ tsp ground ginger
  • 1 tbsp tomato purée
  • 2 tsp clear honey
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp cornflour
  • 350ml chicken stock
  • 1 tsp sesame oil


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Comments, questions and tips

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Alex Gell's picture
Alex Gell
30th Oct, 2018
Although the sauce was lovely, I found it a little too sweet. Next time I probably would miss out the apple or put a lot less in and use a little more soy sauce
29th Mar, 2015
Loved the crispy pork but didn't rate the sauce. It was fine but had an odd after taste which I think was the ground ginger. I've had katsu curry when out for dinner and usually enjoy the katsu curry sauce.
6th Mar, 2015
Tasty, sauce was a little too sweet for me, will only use one spoon of honey next time, also if you have large appetites then double the amount of rice.
6th Mar, 2015
Tasty enough (I used chicken instead of pork, however quite sweet, maybe reduce the amount of carrot
19th Jan, 2015
Easy to make but I found the sauce to be very bland. This is more of a healthier version of this dish and in now way comes close to the real Japanese dish.
inkybinkyboo's picture
12th Apr, 2014
This is a fantastic recipe and the sauce is well worth the effort.
13th Sep, 2013
Very tasty, simple and worth the effort.
17th Apr, 2013
Took a long time to make and wasn't keen on the sauce
28th Feb, 2013
Really tasty recipe and easy peasy to make. I made this for two adults and three children and there was enough for all of us plus extra sauce. the sauce was tasty and different to anything we had tried before. I used mild curry powder as the kids were eating it too and they found it slightly spicy and drank alot of water! we found it fine. Will def make again.
26th Feb, 2013
I tried this reciped last night and it was delicious! However, I would say it takes longer than 25 minutes preparation, that is why I am saving this recipe for a weekend meal instead of a week meal. It is not clear when you have to put the breadcrumbs. In step 3 I used all the breadcrumbs and then you have to use them again in step 5. And I would say that 100g panko breadcrumbs is too much. I had to use 2 egg whites because it felt that one wasn't enough. All in all it was a delicious meal.
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