Try this Pork Katsu Curry Udon And Pea Noodles recipe, or contribute your own.
Suggest a better descriptionPREHEAT
Preheat the oven to 180°C. Fill the kettle with water and put it on to boil - this will be for the sauce later.
MAKE THE BATTER
Beat 4 tbsp of the flour with 260ml of water and a generous pinch of salt in a large mixing bowl. We are looking for a double cream-like consistency here, loosen with more water if necessary.
GET READY TO COAT
Tip 60g of breadcrumbs onto a plate.
PREHEAT THE PAN
Add 10 tbsp of oil to a large frying pan and place it over a medium-high heat.
COAT
While the oil heats up, dip the pork chops into the batter, then into the breadcrumbs to coat them fully.
FRY THE PORK
Once the oil starts to shimmer and loosen, carefully lay in the pork chops. Fry for 2-3 minutes on 1 side, until golden, before flipping and repeating on the next. Once ready, transfer to a small baking tray ready for baking in the oven later - don't wash up the pan, we will use it later! Get on with the rest of the dish in the next steps while you wait.
CHOP CHOP
Halve, peel, and finely dice 1 onion. Peel and mince 3 cloves of garlic and 20g of ginger on the same board.
BAKE THE PORK
Once the pork is golden all over, bake in the oven for 3-5 minutes, until cooked throughout. Get on with the rest of the dish in the next steps while you wait.
GET THE ONIONS ON
Discard all but 2 tbsp of the oil in the pan the pork was cooked in. Place the pan back over a medium heat before adding the onion, garlic, and ginger.
FRY
Fry for 5-6 minutes, until softened slightly. Crack on with a bit of washing up while you wait.
ADD THE CURRY POWDER AND FLOUR
Add 1 1/2 tbsp of curry powder and 1½ a tbsp of flour to the pan. Fry for a further 1-2 minutes, until very fragrant.
ADD THE WATER
Add 800ml of boiling water from the kettle in 3 stages, beating well after each addition to make a smooth sauce.
ADD THE PEAS AND UDON NOODLES
Add 200g of peas and 300g of udon noodles. Season with salt and simmer for 4-5 minutes, until the peas and noodles soften and the sauce thickens slightly to form a thick, soup-like sauce.
SLICE THE PORK
Once the pork is ready, slice it at 1cm intervals crossways.
SERVE
Divide the noodles and sauce between bowls and top each portion with a sliced pork chop - tuck in!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (837g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1107 | ||
Calories from Fat: 928 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.1g | 138 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 64.9g | ||
Polyunsanturated Fat 29g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.4mg | 0 % | |
Potassium 350.5mg | 9 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 39.7g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1107
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