Pork Katsu Curry with Brown Rice & Pak Choi

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 tbsp cornflour
1 tsp sesame seeds (Sesame)
30g yellow pea crumb

(yellow pea whole grain flour (100%))
1 handful of fresh coriander
4 tbsp katsu curry paste

(Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
4 free-range pork loins
40g creamed coconut
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
2 onion
2 pak choi
2 carrot
200g brown rice

(100% Brown Rice)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	161Kcal	737Kcal
	672kJ	3085kJ
Fat	7.5g	34g
of which saturates	3.3g	15g
Carbohydrates	14g	65g
of which sugars	2.9g	13g
Protein	9.6g	44g
Salt	0.56g	2.6g
Fibre	2.7g	12g

Back

High protein 1/3 daily fibre 6 plants

Pork Katsu Curry with Brown Rice & Pak Choi

Prep time: 15 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Pork

A classic Japanese curry, with crispy free-range sesame pork topping a creamy homemade katsu sauce. Add pak choi and for greens, plus brown rice and carrots for extra comfort. It's a warm hug in a bowl!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the grill to high (240C)
Line a baking tray with silver foil
Bring a large saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large frying pan, a measuring jug & a sieve

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Grill the pork

Lay the pork flat onto the foil-lined tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 15 mins
Dissolve the cornflour in the jug with 250ml boiling water, then add the stock powder and creamed coconut

Simmer the curry

Thinly slice the onions. Cut the carrots into 1/2cm half moons. Trim and cut the pak choi into bite-sized pieces. Roughly chop the coriander
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 4-6 mins, until golden
Add the katsu paste and pak choi. Cook for 2 mins, then add the stock mixture and tamari. Simmer for 3-5 mins, until the sauce thickens

Finish grilling

After 15 mins, remove the pork tray from the oven. Sprinkle the pea crumb and sesame seeds over the pork steaks and grill for a further 5 mins, until the pork is cooked through and golden

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Serve the katsu curry sauce and rice into bowls. Top with the the sesame pork and sprinkle over the coriander