Name: Pork katsu with sweet potato mash and gochujang-lime butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 500 gm sweet potato, peeled and cut into 3cm chunks; 40 gm unsalted butter, chopped; 2 tsp finely grated ginger; 2 tsp sesame oil; 2 tsp neutral-flavoured oil, plus extra for shallow-frying; 2 pork schnitzel steaks (180gm each); Seasoned plain flour, for dusting; 1 egg, lightly beaten; 60 gm Panko breadcrumbs; 2 tbsp mixed sesame seeds; Vegetable oil, for shallow-frying; Julienned spring onion, to serve; Gochujang-lime butter; 75 gm unsalted butter, softened; 1½ tbsp gochujang; ½ small garlic clove; Finely grated zest of 1 lime, plus 1 tbsp lime juice

We’ve served this hearty pork katsu with a side of roast broccolini. Preheat oven to 200°C fan-forced, toss broccolini in 2 tsp each sesame oil and soy sauce and place on oven tray lined with baking paper. Roast until tender (8-10 minutes).

Ingredients

500 gm sweet potato, peeled and cut into 3cm chunks

40 gm unsalted butter, chopped

2 tsp finely grated ginger

2 tsp sesame oil

2 tsp neutral-flavoured oil, plus extra for shallow-frying

2 pork schnitzel steaks (180gm each)

Seasoned plain flour, for dusting

1 egg, lightly beaten

60 gm Panko breadcrumbs

2 tbsp mixed sesame seeds

Vegetable oil, for shallow-frying

Julienned spring onion, to serve

Gochujang-lime butter

75 gm unsalted butter, softened

1½ tbsp gochujang

½ small garlic clove

Finely grated zest of 1 lime, plus 1 tbsp lime juice

Method

Place sweet potato in a saucepan, cover with cold salted water and bring to the boil over medium-high heat. Cook until tender (8-10 minutes). Drain. Return to pan with butter, ginger and
2 tsp sesame oil. Blend with a hand-held blender until smooth; season to taste and keep warm.

For gochujang-lime butter, combine all ingredients in a bowl; season to taste and set aside.

Meanwhile, mix Panko and sesame seeds in a bowl, and place flour and egg in separate bowls. Dust pork evenly in flour, shake off excess, then dip into egg and then press into vcrumbs, coating evenly. Refrigerate until ready to cook.

Fill a large, deep frying pan over medium-high heat with oil to a depth of 1cm and heat to 180°C. Shallow-fry pork until golden brown and cooked through (2-3 minutes each side). Drain on paper towel. Warm gochujang-lime butter in a saucepan over low heat. Divide pork katsu, mash and broccolini among plates. Drizzle with butter and serve scattered with spring onion.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by James Moffatt Photographer

Ingredients

Method

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