Lunch · Japanese · 20 min
Pork Katsu Curry
- Calories
- 1583
- Protein
- 43g
- Carbs
- 121g
- Fat
- 103g
Ingredients
- 6 oz (170 g) Pork loin, trimmed
- 1/4 cup (30 g) All-purpose flour
- 1 Large eggs
- 1/2 cup (40 g) Panko breadcrumbs
- 1 cup (240 ml) Vegetable oil, for frying
- 1 oz (28 g) Japanese curry roux block (mild)
- 1 cup (240 ml) Water
- 1/4 cup (40 g) Onion, finely chopped
- 1/4 cup (30 g) Carrot, finely chopped
- 2 tbsp (30 g) Apple, grated
- 1 cup (150 g) Cooked short-grain rice, for serving
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Method
- 01Prepare the pork: Pound the pork loin to about 1/2-inch thickness. Season with salt and pepper.
- 02Set up a breading station: Place flour in a shallow dish, whisk eggs in another, and panko breadcrumbs in a third.
- 03Coat the pork: Dredge each pork cutlet in flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Finally, coat thoroughly with panko breadcrumbs, pressing to adhere. Ensure all sides are covered.
- 04Prepare the curry sauce: In a saucepan, sauté the finely chopped onion and carrot in 1 tablespoon of the vegetable oil over medium heat until softened, about 5 minutes. Add the grated apple and cook for another minute.
- 05Add water to the saucepan and bring to a simmer. Break apart the curry roux block and add it to the simmering water. Stir until the roux is completely dissolved and the sauce has thickened. Keep warm over low heat.
- 06Fry the katsu: Heat the remaining vegetable oil in a deep pan or wok to 350°F (175°C). Carefully place the breaded pork cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove from oil and drain on a wire rack.
- 07Serve: Slice the pork katsu. Spoon the hot curry sauce over the cooked rice. Place the sliced pork katsu alongside the rice and curry. Serve immediately.
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