Step 1

For curry sauce, heat oil in a saucepan over medium-high heat, add ginger and garlic, and sauté until fragrant (1-2 minutes). Add curry powder, stir until fragrant, then add flour and stir until dark golden (1-2 minutes). Slowly whisk in stock, soy sauce, juice and honey, and simmer, whisking occasionally, until thick (4-6 minutes).

Step 2

Preheat oven to 100°C. Dust pork with flour, shaking off excess, then dip in egg and coat with crumbs, shaking off excess. Heat 2cm oil in a large frying pan over medium-high heat until shimmering, then fry pork until golden (2-3 minutes each side). Transfer to oven until cooked medium (2 minutes). Slice pork thickly.

Step 3

Spoon some curry sauce onto plates, top with pork and serve with rice, cabbage and remaining curry sauce.