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.
Serving size
Ingredients
Ingredients
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4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
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½ tsp shichimi togarashi(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
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1 tbsp rice vinegar(Rice Vinegar, Salt)
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10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 100g edamame beans (Soya)
- 1 sweet potato
- 4 spring onion
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2 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
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200g brown rice(100% Brown Rice)
- 500g free-range diced pork
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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 tbsp cornflour
- 1 cucumber
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 122Kcal | 603Kcal |
| 509kJ | 2525kJ | |
| Fat | 3.1g | 16g |
| of which saturates | 0.8g | 3.9g |
| Carbohydrates | 16g | 78g |
| of which sugars | 1.9g | 9.7g |
| Protein | 7.9g | 39g |
| Salt | 0.26g | 1.3g |
| Fibre | 1.9g | 9.5g |
High protein
New
6 plants
Low sat fat
Family-friendly
Pork Katsu Curry with Togorashi Rice and Cucumber & Edamame Salad
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Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Do the prep
- Meanwhile, thinly slice the spring onion, keeping the white and green parts separate. Dice the sweet potato into 1cm chunks (peel optional)
- Cut the cucumber into 1/2 cm matchsticks. Add to the large bowl along with the edamame, rice vinegar and a pinch of salt. Toss to coat and set aside
- Add the cornflour to the measuring jug with 100ml cold water. Stir until smooth, then add the chicken stock and 350ml hot water
Sizzle the pork and make the curry sauce
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and sweet potato and cook for 4-5 mins, until golden. Season with salt and pepper
- Add the asian paste, katsu paste, ginger & garlic paste and spring onion whites. Cook for 2-3 mins, until fragrant
- Stir in the chicken stock mixture. Bring to a boil and simmer for 8-9 minutes, until the sweet potato is tender and the sauce is thick and glossy
- Add a splash of water if it's a little thick. Season to taste
Plate up
- Serve the rice between bowls, topped with the katsu curry pork. Serve with the cucumber & edamame salad alongside for those who'd like it
- Garnish the pork with remaining spring onion. Sprinkle the togorashi over the rice (for those who'd like the heat)
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