eCook Meal
Pork & Apple Katsu Sandwich
with katsu curry sauce, soy-marinated salad & chopped peanuts
Katsu curry is practically Japan’s national dish, and we can see why! We’ve added a UCOOK twist and made it into a sandwich! Sweet and spicy finger-licking Katsu curry sauce is drizzled over crisp panko-crumbed pork schnitzel, which is nestled inside a fluffy ciabatta bun.
Serving guide
Choose your portion size.
OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced Apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the Cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and Apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 5ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 100ml of water. Simmer for 5-6 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the Pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & Pork!
Load up your toasted ciabattini with the crispy schnitzel, a drizzle of the katsu sauce, and the Apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped Peanuts. Jump right in, Chef!
OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced Apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the Cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and Apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 10ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 200ml of water. Simmer for 6-7 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the Pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & Pork!
Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the Apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped Peanuts. Jump right in, Chef!
OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced Apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the Cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and Apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 15ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 300ml of water. Simmer for 6-7 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the Pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & Pork!
Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the Apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped Peanuts. Jump right in, Chef!
OFF WE GO!
Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced Apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally.
SOY SALAD
In a bowl, add the Cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
LET’S GET SAUCY
When the onion and Apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 20ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 400ml of water. Simmer for 7-8 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season.
WHAT’S THE SCHNIT-UATION?
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the Pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season.
TOASTS THE BUNS, HUN
Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned.
GRAB YOUR KNIFE & Pork!
Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the Apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped Peanuts. Jump right in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R111.77
for 4 servings · R27.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomato Paste needs 20 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Medium Curry Powder needs 15 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Schoon Ciabatinni's
- Pork Schnitzel (without crumb)
- Low Sodium Soy Sauce
- Panko Breadcrumbs
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork & Apple Katsu Sandwich?
The preparation time for Pork & Apple Katsu Sandwich with katsu curry sauce, soy-marinated salad & chopped peanuts is between 15 and 40 minutes.
What is the total time required to make Pork & Apple Katsu Sandwich with katsu curry sauce, soy-marinated salad & chopped peanuts?
The total time required to make Pork & Apple Katsu Sandwich with katsu curry sauce, soy-marinated salad & chopped peanuts is between 35 and 60 minutes.
How many servings does Pork & Apple Katsu Sandwich provide?
4 servings
What are the main ingredients in Pork & Apple Katsu Sandwich?
Apple, Cake Flour, Cucumber, Fresh Coriander, Low-Sodium Soy Sauce, Medium Curry Powder, Panko Breadcrumb, Peanuts, Pork Schnitzel (without crumb), Red Onion, Schoon Ciabatinni, Schoon Ciabatinni's, Schoon Ciabattinis, Tomato Paste
What is the nutritional information of Pork & Apple Katsu Sandwich?
Calories: 882, Carbs: 125 grams, Fat: grams, Protein: 54.9 grams, Sugar: 26 grams, Salt: 17 grams
How do I prepare Pork & Apple Katsu Sandwich?
TOASTS THE BUNS, HUN: Butter the cut sides of the halved ciabattini or drizzle with oil. Place a pan over a medium-high heat. When hot, add the halved ciabattini, cut-side down. Fry for 2-3 minutes until warmed through and browned. GRAB YOUR KNIFE & PORK!: Load up your toasted ciabattinis with the crispy schnitzel, a drizzle of the katsu sauce, and the apple slices. Side with the soy slaw and any remaining apple slices. Serve the remaining katsu sauce on the side for dunking. Sprinkle over the remaining coriander and the chopped peanuts. Jump right in, Chef! WHAT’S THE SCHNIT-UATION?: Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs. Coat the pork schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the breadcrumbs, press it into the meat so it sticks and coats evenly. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season. LET’S GET SAUCY: When the onion and apple are done, add the curry powder and fry for 1-2 minutes, until fragrant, shifting constantly. Add the tomato paste, the remaining soy sauce and 10ml of a sweetener of choice. Mix until fully combined. Increase the heat to a medium-high heat and gradually stir in 200ml of water. Simmer for 6-7 minutes, until thickened slightly. On completion, place in a blender, pulse until smooth, and season. OFF WE GO!: Place a pan, with a lid, over a medium-low heat with a drizzle of oil. When hot, add the diced onion and diced apple. Cover with the lid and let fry for about 10 minutes, until slightly softened, shifting occasionally. SOY SALAD: In a bowl, add the cucumber matchsticks, the sliced red onion, ½ the chopped coriander, and ¾ of the soy sauce (to taste). Set aside to marinate in the fridge until serving.
What should be prepared from my kitchen to make Pork & Apple Katsu Sandwich?
Apple, Cake Flour, Cucumber, Fresh Coriander, Low-Sodium Soy Sauce, Medium Curry Powder, Panko Breadcrumb, Peanuts, Pork Schnitzel (without crumb), Red Onion, Schoon Ciabatinni, Schoon Ciabatinni's, Schoon Ciabattinis, Tomato Paste
How many calories does Pork & Apple Katsu Sandwich have?
882 calories
How much fat content does Pork & Apple Katsu Sandwich have?
grams