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.
Katsu Pork Steaks with Cabbage Rice & Pickled Carrot Salad
A Japanese favourite with a Mindful Chef spin. Pair homemade katsu curry sauce, starring coconut milk, carrots and warm spices, with golden free-range British pork steaks. Crunchy pickled carrot ribbons and cucumber sticks on the side provide veg. Fibre-rich cabbage fried rice to soak up all the sauce
High protein
8 plants
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200ml coconut milk (Coconut, Water)
- 4 free-range pork loins
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 savoy cabbage
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
- 3 spring onion
- 1 midi cucumber
- 2 carrot
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 686
Protein: 41g
Carbs: 57g
Fat: 33g
Katsu Pork Steaks with Cabbage Rice & Pickled Carrot Salad
A Japanese favourite with a Mindful Chef spin. Pair homemade katsu curry sauce, starring coconut milk, carrots and warm spices, with golden free-range British pork steaks. Crunchy pickled carrot ribbons and cucumber sticks on the side provide veg. Fibre-rich cabbage fried rice to soak up all the sauce
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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
- Pull out a large frying pan, a medium bowl, a sieve, a measuring jug & a peeler
Get started
- Add the rice and boil for 25-30 mins, until cooked, then drain
- Meanwhile, peel 1 carrot into ribbons. Cut the cucumber into matchsticks. Thinly slice the spring onions
- In the medium bowl, combine the rice vinegar, half the honey and a pinch of salt and pepper. Add the carrot ribbons, cucumber and half the spring onion. Toss to coat, then set aside to pickle
Grill the pork & soften the cabbage
- Lay the pork flat onto the foil-lined tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 20 mins, until cooked through
- Meanwhile, trim and thinly slice the cabbage. Dice the remaining carrot (peel optional) into 1cm chunks
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the cabbage and cook for 4 mins, until soft and golden. Season with salt, then remove from the pan and set aside
Simmer the katsu sauce
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the diced carrot and cook for 5 mins. Season with salt and pepper
- Stir in the curry powder and ginger & garlic paste and cook for 1 min
- Add the coconut milk, tamari, remaining honey and 100ml water. Stir to combine and simmer for 6-8 mins, until thickened slightly
- Stir in the remaining spring onion, then remove from the heat
Finish & 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
- Stir the cabbage into the cooked rice and season to taste
- Share the cabbage rice and pickled carrot salad between bowls. Top with the pork steaks, spooning over the katsu sauce. Garnish with the sesame seeds
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