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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pork Katsu Curry
...in your mind.
Pork Katsu Curry

Pork Katsu Curry

Ingredients

  • 1 tablespoon oil
  • 1 yellow onion, sliced
  • 3 carrots, sliced into 1/2 moons - about a cup
  • 1 potato, peeled and cut into about a 1/2 inch dice
  • 1 tablespoon butter
  • 1 tablespoon fresh minced ginger
  • 1 1/2 cups flour, divided
  • 1 tablespoon curry powder - S&B from Japan is ideal here
  • 2 cups chicken stock
  • 2 tablespoons honey
  • 1/2 teaspoon dark soy sauce
  • Kosher salt & pepper
  • 4 pork loin chops, about an inch thick
  • 2 eggs, beaten
  • 1 1/2 cups Panko bread crumbs
  • Oil for frying
  • White rice for serving
  • Make the curry sauce

Directions

  1. Heat oil in a medium pot and add onion, cook about 3 minutes until softened - then add carrot & potato
  2. Continue stirring, and add the butter and ginger - mix well about a minute
  3. Sprinkle in 1-2 tbs flour & curry powder and mix well to coat everything
  4. Add the chicken broth, soy sauce and honey - combine well and season to taste with salt & pepper
  5. Bring to a boil, then turn down to a simmer and cook until thickened and the vegetables have softened, about 15 minutes
  6. While it does, make the pork:
  7. Preheat about a half inch of oil in large skillet or cast iron pan to 350 degrees
  8. Flatten chops to an even 1/2“ thickness
  9. Put the egg, remaining flour and Panko into 3 shallow bowls - dip each piece of pork first into the flour, then the egg and finally into the Panko
  10. Fry each piece in the oil, until beautifully golden brown on each side, about 5 minutes (don’t overcrowd the pan or the temp will drop too much)
  11. Remove from oil and put on a wire rack or paper towels for a minute
  12. Slice and serve on rice with the sauce
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