Step 1

Coat pork in flour, then egg and then panko crumbs.

Step 2

Heat 1 tbsp of oil in a pan and fry pork on each side until golden and cooked through.

Step 3

In a large pan sauté onion with oil and stir until soft. Add carrot to the pan.

Step 4

Add water and bring to the boil, add 1 packet of golden curry sauce and stir until dissolved. Simmer for 5 minutes and keep stirring. If the curry sauce becomes too thick then add more water.

Step 5

Slice the cooked crispy pork then add it to a bowl on top of the cooked rice, pour over the curry sauce and add cabbage, spring onion and Japanese mayo.