Pork Katsu Curry with Rice and Cucumber Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat pork dry with paper towels and season with salt. Place seasoned flour into a bowl, egg mixture in a second bowl and breadcrumbs in a third bowl. Coat each piece of pork first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set pork aside.
4. Heat butter and a drizzle of oil in a small fry-pan on medium-low heat. Cook pork for 2-3 minutes each side, until crumb is golden. Transfer to prepared tray (reserve pan) and bake for about 3 minutes, until just cooked through. Set aside to rest while you prepare the sauce.
5. Return reserved pan to low heat with a drizzle of oil. Cook onion, garlic and apple for 4-5 minutes, until soft. And katsu curry spice mix and flour and cook for about 1 minute, until fragrant. Add katsu sauce and stock and cook for 3-4 minutes, stirring occasionally, until thickened.
6. While sauce cooks, prepare cucumber salad. Cut cucumber in half lengthways and thinly slice; thinly slice courgette; roughly chop lettuce. Add vegetables to a medium bowl, along with sesame seeds, vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
7. divide rice between plates and top with pork katsu and curry. Serve cucumber salad on the side.