Ingredients:

Allergens in bold

Pork Chops

Panko Breadcrumbs (gluten)

Baby Gem Lettuce

Tomato Ketchup (celery)

Soy Sauce (gluten, soya)

Vegetarian Stir Fry Sauce (gluten, soya)

Palm Sugar

Sushi Rice

HP Sauce (gluten)

Sesame Seeds (sesame)

Mayonnaise (eggs, mustard)

Spring Onion

Nutritional Information:

Per serving: Energy (kcal) 626 Fat 28g of which saturates 5g Carbohydrates 64g of which sugars 14g Protein 31g Salt 11.2g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

While chicken might be the most popular katsu option over here, in Japan pork is the original and most beloved. Invented in the famous ‘Western-style’ Tokyo restaurant Rengatei at the turn of the 20th century, the dish was a response to Japanese diners who enjoyed ‘modern’ food but found a butter fried, French-style veal cutlet not quite to their tastes. Katsu became especially popular among athletes, as the word ‘katsu’ also happens to mean ‘victory’. The accompanying sauce may seem unusual, but its British-inspired spin on the flavours of a French demi-glace is a time-honoured, and delicious, sweet and tangy pairing with the pork.

• Preparation time:

  For 2 -20 minsFor 4 -25 mins

• Cooking time:

  For 2 -30 minsFor 4 -35 mins