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.
Pork Katsu Curry with Brown Rice & Pak Choi
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!
High protein
1/3 daily fibre
6 plants
Serving size
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)
Nutritional Information
Calories: 737
Protein: 44g
Carbs: 65g
Fat: 34g
Pork Katsu Curry with Brown Rice & Pak Choi
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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.