Pork Katsu Curry

Pork katsu curry is everything you want in a meal. Picture this: perfectly crispy pork chops, resting on top of a sweet and spicy curry filled with potatoes, carrots, and onions, all nestled beside a tender bowl of rice. She’s comforting with bold flavours. She’s fiery but gentle. Katsu curry has my heart. Katsu curry is the moment.

Info and tips

This recipe has a lot of prep so I recommend cutting all the veggies and breading your porkchops first before starting to cook anything. Try and cut the potatoes and carrots into even bite size pieces so they cook at the same time.

Starting with the curry, this is probably one of the easiest curries I’ve personally ever made. All you need is chopped veggies, some water or broth, and a few squares of a curry roux. The curry roux gives katsu curry its distinctive flavour, aroma, and colour. It is spicy with hint of apple and honey. It kind of looks like a yellow chocolate bar, for this recipe I used one package, which for me was 4 cubes. Feel free to add more or less depending on your spice tolerance. The brand I used was Glico Curry, however some other good brands are Vermont Curry, Golden Curry, or Java Curry. Sometimes they can be hard to find, but local asian markets usually have them.

Next let’s talk about the crispy pork cutlets. I used panko bread crumbs. Since we are using a lot of oil to fry the pork, panko is a better option than breadcrumbs because it is much lighter. This means it won’t absorb so much oil, leaving you with a lighter crispier coating. Really press the panko in when breading. See if your oil is hot enough by putting the a wooden chopstick or spoon in it, if it bubbles then you’re good to go. Salt the cutlets immediately after frying. I roughly fried each side for 3-4 minutes. It depends on the thickness of your cut, which leads me to my next point.

When prepping the pork chops, cut off the strip of fat on the side. This will prevent the pork chop from curling when you cook it. Tenderize the meat by flattening it with a meat mallet. You can use the pointy side as well to create little divots that will help hold the flour and panko when breading. Honestly it’s a great way to get your anger out. Now you’re full and happy. After cooking let the pork chops rest on a rack and dab any excess grease with a paper towel.

Ingredients

• 4 garlic cloves
• 1/2 white onion
• 3 small potatoes
• 2 carrots
• 3 cups water
• 3-4 curry cubes
• 2 pork chops
• 1/4 cup flour
• 1 egg
• 1/2 cup panko
• rice (enough for 2 people)
• oil for frying
• salt & pepper (to taste)

Instructions

1. Begin by mincing the garlic. Dice the onion and cut the peeled potatoes and carrots into small pieces. Set aside.
2. Prepare the pork chops by slicing off any fat and tenderizing the meat with a meat mallet. Make sure the pork chops are thin and even.
3. Dip the pork chop in the seasoned flour, the beaten eggs, and finally panko. Make sure to really press in the panko. Set aside on a plate to rest.
4. If you are serving with rice, begin preparing it at this point to package instructions.
5. Next add the diced onions to a pot with a drizzle of oil on medium heat. Sauté until clear and fragrant before adding in the garlic. Continue frying for a minute before adding the carrots, potato, and water to the pot. Bring to a boil and cook for 10-15 minutes uncovered until potatoes are almost fork tender.
6. After 10-15 minutes add in the curry cubes to the pot. Stir and simmer on low for another 5-10 uncovered until thick and smooth. Season to your liking.
7. Meanwhile fry the pork chops in a pan with a generous amount oil on medium heat for roughly 3-4 minutes on each side until golden brown. Make sure the oil is hot enough before adding the pork chops. Remove and rest on a rack while dabbing any excess oil. Add some fresh salt and pepper immediately after frying.
8. Slice the crispy pork chops and serve along with rice and curry. Enjoy <3 !

See below for a video tutorial!

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Pork Katsu Curry

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Comforting – Japanese

By Kenna's Cooks – Serves: 2

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Katsu curry is a sweet, spicy, and comforting curry with perfectly crispy pork chops, nestled beside a tender bowl of rice.

Ingredients

• 4 garlic cloves
• 1/2 white onion
• 3 small potatoes
• 2 carrots
• 3 cups water
• 3-4 curry cubes
• 2 pork chops
• 1/4 cup flour
• 1 egg
• 1/2 cup panko
• rice (enough for 2 people)
• oil for frying
• salt & pepper (to taste)

Instructions

1

Begin by mincing the garlic. Dice the onion and cut the peeled potatoes and carrots into small pieces. Set aside.

2

Prepare the pork chops by slicing off any fat and tenderizing the meat with a meat mallet. Make sure the pork chops are thin and even.

3

Dip the pork chop in the seasoned flour, the beaten eggs, and finally panko. Make sure to really press in the panko. Set aside on a plate to rest.

4

If you are serving with rice, begin preparing it at this point to package instructions.

5

Next add the diced onions to a pot with a drizzle of oil on medium heat. Sauté until clear and fragrant before adding in the garlic. Continue frying for a minute before adding the carrots, potato, and water to the pot. Bring to a boil and cook for 10-15 minutes uncovered until potatoes are almost fork tender.

6

After 10-15 minutes add in the curry cubes to the pot. Stir and simmer on low for another 5-10 uncovered until thick and smooth. Season to your liking.

7

Meanwhile fry the pork chops in a pan with a generous amount oil on medium heat for roughly 3-4 minutes on each side until golden brown. Make sure the oil is hot enough before adding the pork chops. Remove and rest on a rack while dabbing any excess oil. Add some fresh salt and pepper immediately after frying.

8

Slice the crispy pork chops and serve along with rice and curry. Enjoy <3 !