Pork katsu with sweet potato mash and gochujang-lime butter

Ingredients

• 500 gm sweet potato, peeled and cut into 3cm chunks
• 40 gm unsalted butter, chopped
• 2 tsp finely grated ginger
• 2 tsp sesame oil
• 2 tsp neutral-flavoured oil, plus extra for shallow-frying
• 2 pork schnitzel steaks (180gm each)
• Seasoned plain flour, for dusting
• 1 egg, lightly beaten
• 60 gm Panko breadcrumbs
• 2 tbsp mixed sesame seeds
• Vegetable oil, for shallow-frying
• Julienned spring onion, to serve
• Gochujang-lime butter
• 75 gm unsalted butter, softened
• 1 1/2 tbsp gochujang
• 1/2 small garlic clove
• Finely grated zest of 1 lime, plus 1 tbsp lime juice

Instructions

1. 1

   1: Place sweet potato in a saucepan, cover with cold salted water and bring to the boil over medium-high heat. Cook until tender (8-10 minutes). Drain. Return to pan with butter, ginger and2 tsp sesame oil. Blend with a hand-held blender until smooth; season to taste and keep warm.

2. 2

   2: For gochujang-lime butter, combine all ingredients in a bowl; season to taste and set aside.

3. 3

   3: Meanwhile, mix Panko and sesame seeds in a bowl, and place flour and egg in separate bowls. Dust pork evenly in flour, shake off excess, then dip into egg and then press into vcrumbs, coating evenly. Refrigerate until ready to cook.

4. 4

   4: Fill a large, deep frying pan over medium-high heat with oil to a depth of 1cm and heat to 180°C. Shallow-fry pork until golden brown and cooked through (2-3 minutes each side). Drain on paper towel. Warm gochujang-lime butter in a saucepan over low heat. Divide pork katsu, mash and broccolini among plates. Drizzle with butter and serve scattered with spring onion.