For the salad dressing:
½ tsp mustard
3 tbsp rice vinegar (or white wine vinegar)
2 tbsp sunﬂower oil
2 tsp fresh ginger, grated
4 tsp soy sauce
4 pork loin medallions
4 tbsp ﬂour
8 tbsp breadcrumbs
4 tbsp sunﬂower oil
salt and pepper
For the sauce:
2 tbsp sunﬂower oil
3 garlic cloves
2 tbsp fresh ginger, grated
2 tbsp curry powder
2 tbsp ﬂour
500ml chicken stock
2 tsp honey
2 tsp soy sauce
300g Japanese sushi rice or basmati rice
½ iceberg lettuce
sesame seeds for sprinkling (optional)
Serves 4 – Prep 30’ – Cooking 20’ – A little effort
Start by mixing all the salad dressing ingredients in a little bowl.
Chop the iceberg lettuce and set aside.
Put the pork loin medallions into a plastic food bag and ﬂatten by gently bashing with a rolling pin.
Put the ﬂour and breadcrumbs onto separate plates. Beat the egg and put onto a deep plate.
Season the pork medallions with salt and pepper, dip into the ﬂour, the beaten egg and ﬁnally the breadcrumbs. Set aside.
Make the sauce: chop the onions, crush the garlic cloves and put into a saucepan with two tablespoons of sunﬂower oil. Add the grated ginger and fry for 5 minutes until the onions are soft. Add the curry powder and ﬂour, stir and add the chicken stock, honey and soy sauce.
Cook on a medium heat for 10 minutes, stirring occasionally. When the sauce has ﬁnished cooking, blend with a hand blender for a smooth consistency.
Meanwhile, cook the rice according to package instructions.
Heat 4 tablespoons sunﬂower oil in a large frying pan and fry the breaded pork medallions for 4 minutes on each side.
Drain the rice and serve in mounds on 4 plates.
Cut the pork medallions into strips, place next to the rice, spoon over some sauce.
Serve with the salad and salad dressing, and decorate with a pinch of sesame seeds.
Don’t worry if you don’t have a hand blender, the sauce is just as good chunky. Also, you can prepare the sauce ahead and freeze it or keep in the fridge for two days.