Ingredients

Method

• ¼ cup rice vinegar 
• 1 T sugar  
• ½ t salt 
• ½ t coriander seeds 
• ½ t cucumber, thinly sliced 
• ½ cup radish, thinly sliced  
• ½ cup julienned carrot 
• 2 Woolworths pork schnitzels 
• neutral oil spray (if air-frying
• 180 g cooked sushi or jasmine rice, for serving 
• fresh coriander or spring onions, to garnish 
For the katsu sauce: 
• ¼ cup good-quality mayonnaise 
• ¼ cup plain yoghurt 
• 1 T curry powder 
• 1 t honey 
• 1 t rice vinegar
• 2-3 t sriracha (adjust to taste) 

Method

Ingredients

1. To make the pickle, whisk together the vinegar, sugar, salt and coriander seeds until the sugar and salt have dissolved. Add the cucumber, radish and carrot and toss to coat. Pour over enough boiling water to cover the vegetables, then allow to stand while you prepare the rest of the dish.

2. Cook the rice according to package instructions and keep warm. While the rice cooks, cook the schnitzels in an air-fryer at 180°C for 8–10 minutes, turning halfway. Alternatively, bake in the oven at 200°C for 12–15 minutes, or until golden and crisp, turning halfway.

3. To make the katsu sauce, whisk together all the ingredients until smooth. Adjust the seasoning to taste.

4. To assemble, spoon the rice into bowls, top with the sliced schnitzel and drizzle over the katsu sauce. Add the pickle and garnish with fresh coriander or spring onions.

Cook’s notes: The katsu sauce and quick-pickled veggies can be stored in glass jars in the fridge for up to 5 days.

Cook and refrigerate the schnitzels, then reheat in an air-fryer at 180°C for 5 minutes to keep them crispy.

Keep the cooked rice in an airtight container in the fridge for up to 3 days. Reheat with a splash of water for the best texture.

You can swap the pork schnitzels for chicken or beef schnitzels.

Find more pork recipes here

Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Jan Ras