Katsu pork with sticky rice

Ingredients

• 200 g sushi rice rinsed
• 100 g panko bread crumbs 
• 1 tsp turmeric 
• 1 tbsp vegetable oil 
• 1  egg whites 
• 450 g pork tenderloins trimmed cut into 8 pieces
• 1  onion chopped
• 1 medium carrots grated
• 2  apples such as braeburn, peeled, cored and roughly chopped
• 2  garlic clove sliced
• 2 tsp curry powder 
• 0.5 tsp ground ginger 
• 1 tbsp tomato purée 
• 2 tsp clear honey 
• 1 tbsp soya sauce 
• 1 tbsp cornstarch 
• 350 ml chicken stock see 
• 1 tsp sesame oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• baking pan
• rolling pin

Directions

1. To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
2. Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato pure, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
3. While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
4. Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
5. Heat oven to 220C/200C fan/gas
6. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray.
7. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed.
8. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.