Contents : coriander, cumin, black mustard seeds, turmeric, chilli, ginger, fennel
Small – Serves 2
Large – Serves 6
Splash of oil500g Pork belly5000g Skinless chicken thigh fillets.1 large onion grated1 large carrot grated1 large apple grated3 tbl spoons of tomato past3 tbl spoons of smooth peanut butter750 ml chicken stock11/2 cups of coconut milk80ml of milk50g of butter choppedplain flour600g of vacuum packed Undon NoodlesPanko bread crumbs to crumbEqual quantities of corn & vegetable oil for deep frying [/twocol_one_last]
Heat oil in a saucepan/frying pan over a medium heat. Add cubed pork and cook until lightly browned.
Add grated onion, carrot and Spice Blendz Japanese Katsu blend. Combine well and cook until fragrant.
Add tomato paste and grated apple and cook another 2 minutes. Increase heat to high and add stock and coconut milk and bring to the boil. Reduce heat to low and cook stirring occasionally for 30 minutes. Stir in peanut butter and butter until combined. Set aside and keep warm.
Place milk, flour and breadcrumbs in separate bowls. Cut chicken thigh fillets in half and season with salt and pepper. Dip chicken in flour and shake off excess, then dip in milk and coat in breadcrumbs. Refrigerate for 30 minutes. Heat deep fryer or frying pan one third with oils and lower chicken into oil in batches. Turn chicken after 3 minutes and cook until brown and crispy and cooked through. Remove and drain on paper towel slice thickly and keep warm. Meanwhile bring a saucepan of water to the boil and add noodles. Remove from heat and let stand for 5 minutes or until noodles are warm. Drain and rinse under warm water. Divide among plates or bowls add pork & sauce and top with chicken slices. Garnish with spring onions.