Pork katsu with curry sauce

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Soften curry-sauce onion and carrot in sauce oil for 8–10 minutes.

Add prepared apple, garlic and ginger and cook for 2 minutes.

Stir in curry powder, garam masala and sauce flour for 1 minute.

Gradually stir in stock, soy and honey. Bring to a gentle simmer.

Simmer gently for 20 minutes until the vegetables soften.

Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

Continue at a gentle simmer until the stated readiness cue is reached.

Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

Continue at a gentle simmer until the stated readiness cue is reached.

Blend carefully until smooth, venting steam if using a jug blender. Taste and season, then keep hot.

Flatten pork between sheets of baking paper to an even 1 cm thickness. Season, coat with coating flour, beaten egg and panko, pressing the crumbs onto both faces.

Heat the working frying oil in a wide heavy pan to 170–175°C. Keep the pan less than half full and supervise throughout.

Fry in uncrowded loads for 3–4 minutes per side until golden and cooked through. Check the centre reaches 75°C for 30 seconds and let oil recover between loads. This timer includes the planned pan loads and handling. Drain on a rack to keep the underside crisp.

Slice cutlets and serve promptly with curry sauce beside them, keeping most of the crumbs exposed. Offer the listed lime wedges.