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Pineapple Katsu Curry Bowl

Pineapple Katsu Curry Bowl



1. Using a fork, puncture each pork to tenderize.

2. Submerge in brine solution overnight.
3. Preheat oil to 175°C. 
4. In a saucepan, melt Maven Pure Butter Unsalted and water.
    Simmer for a few minutes before adding curry bouillon.
    Mix well until free from lumps.
5. Add pineapple chunks to the curry mixture and set aside.
6. Remove pork from brine and pat dry using using paper towel.
7. In a medium size bowl, combine bread crumbs, and breading mix.
    Mix well.
8. Coat pork with breading mixture then submerge in cold water,
    then dredge back again in breading mixture.
9. Deep fry coated pork in preheated oil for 7 minutes.
    Transfer in rack to drain excess oil.
10. To assemble, transfer rice to a plate and top with pork. Coat pork with
     sauce and side with cabbage. 
11. Drizzle cabbage with TopChef Asian Sesame Dressing and sprinkle
     sesame seeds. 

Brine: 2 cups water, 1/4 brown sugar, 2 tsp salt, 2 cloves garlic, and a knob of ginger. 
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