Katsu Pork with Pear & Carrot Slaw

Experience a delightful harmony of flavors and textures with this exquisite Katsu Pork dish, complemented by a refreshing Pear & Carrot Slaw. Heart-smart pork loin medallions are transformed into crispy schnitzels, perfectly paired with the vibrant crunch of a pear and carrot slaw. Drizzled with Passage to Asia Japanese Katsu Curry Sauce, this recipe showcases the art of combining tender pork, zesty lime, and the natural sweetness of pears and carrots to create a culinary masterpiece.

PREP 20 MINS

COOK 20 MINS

SERVES 4

INGREDIENTS:

• 3 firm pears, quartered, cored
• 1 carrot
• 2 green onions, thinly sliced diagonally
• 2 tbs pickled pink ginger, chopped
• 1/4 cup mayonnaise
• 1 lime, juiced
• 4 heart-smart pork loin medallions
• 1/3 cup plain flour
• 1 egg
• 1 cup panko breadcrumbs
• 2 tbs vegetable oil
• 20g butter
• 200g Passage to Asia Japanese Katsu Curry Sauce

INSTRUCTIONS:

1. Begin by coarsely grating the firm pears and carrot, placing them into a bowl. Add the thinly sliced green onions, chopped pickled pink ginger, mayonnaise, lime juice, and a sprinkle of salt and white pepper. Stir the ingredients together until they are well combined. Cover the bowl and refrigerate the pear and carrot slaw until it’s time to serve.
2. Prepare the heart-smart pork loin medallions by placing your hand flat over each medallion and using a sharp knife, cut through the center from one side to the other. As you near the other side, open the pork loin out to form a thin schnitzel. Repeat this process for the remaining pork medallions.
3. Set up a breading station by placing the plain flour in a shallow bowl. Whisk the egg in another shallow bowl, adding 1 tablespoon of water, and place the panko breadcrumbs in a third bowl. Lightly coat each schnitzel with flour, then dip it into the beaten egg, followed by a coating of breadcrumbs.
4. Heat the vegetable oil and butter in a large frying pan over medium heat. Cook the schnitzels for about 3 minutes on each side, or until they turn golden brown and are cooked through.
5. While the schnitzels are cooking, warm the Passage to Asia Japanese Katsu Curry Sauce in a small saucepan over medium heat. Cook for approximately 4 minutes or until the sauce is hot and fragrant.
6. To serve, slice the cooked schnitzels and spoon the warmed Katsu Curry Sauce over them. Arrange the Pear & Carrot Slaw on the side, offering a refreshing contrast to the savory pork.

Elevate your dining experience with the exquisite blend of flavors and textures in Katsu Pork with Pear & Carrot Slaw. The crispy schnitzels, luscious pear and carrot slaw, and the drizzle of Passage to Asia Japanese Katsu Curry Sauce create a symphony of tastes that’s both indulgent and refreshing. With the zesty notes of lime and the delightful hint of pickled pink ginger, this dish embodies the art of culinary balance. Whether shared with loved ones or savored as a solo treat, Katsu Pork with Pear & Carrot Slaw is a culinary journey that celebrates creativity and flavor.