Japanese Style Pork Curry

• 1 1/2 lbs pork tenderloin
• 1/3 cup flour, seasoned
• 1 None large egg, beaten
• 1 tbsp water
• 1 oz Panko breadcrumbs
• 1/3 cup vegetable oil
• 1 None onion, peeled and thinly sliced
• 1 None carrot, peeled and chopped
• 4 None cloves garlic, peeled and crushed
• 1 tbsp medium-hot curry powder
• 2 tsp cornstarch
• 2 cups chicken stock
• 1 tbsp light soy sauce
• 2 tsp honey
• None None sushi rice, to serve
• None None salad, to serve

1. Dust the pork with the flour, shaking off excess. Combine egg with 1 tbsp water, then dip the pork in the mixture and coat in the breadcrumbs. Chill.
2. For the curry, heat 1 tbsp of the oil over medium heat in a large frying pan or wok. Cook the onion 4-5 mins, stirring, until golden. Reduce heat to low and add the carrot and garlic. Cook for 6-8 mins, until tender. Stir in the curry powder and cornstarch. Cook for 1 min then gradually add the stock, stirring until smooth. Mix in the soy sauce and honey and bring to a boil. Reduce heat to low and simmer for 10 mins. Season to taste.
3. Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook the pork for 4-5 mins on each side, or until golden and cooked through. Drain on paper towels. Slice and arrange on the rice. Spoon curry on top and serve with salad.

pork tenderloin, flour, egg, water, breadcrumbs, vegetable oil, onion, carrot, garlic, curry, cornstarch, chicken stock, soy sauce, honey, rice, salad

Taken from recipes-plus.com/api/v2.0/recipes/23469 (may not work)