Pork Katsu Curry

A thick, glossy brown sauce coating crispy pork cutlets. The vegetables are fork-tender and the sauce clings perfectly to the spoon with a deep umami aroma.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1595
• Protein: 56 g
• Carbs: 153 g
• Fat: 84 g

Ingredients

• 600 g Pork shoulder blade ( sliced 1.5cm thick )
• 2 piece Yellow onion ( sliced )
• 2 piece Carrot ( diced )
• 2 piece Potato ( diced )
• 50 g Minimum butter sweet
• 60 g Wheat flour
• 2 tbsp Curry powder
• 800 ml dashi stock
• 1 tbsp soy sauce
• 1 tsp Honey
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 1000 ml Sunflower oil ( for frying )
• 300 g White rice ( steamed )
• 150 g Panko breadcrumbs ( to be used for breading )

Instructions

1. Vegetable preparation

   Dice the onions, carrots, and potatoes into regular cubes. In a skillet, sauté the onions with a little oil until they become translucent and start to brown.

2. Making the roux

   Melt the butter, add the flour and curry powder. Whisk over low heat. When the smell of toasted spices is released, gradually add the dashi broth to obtain a smooth sauce.

3. Simmering the sauce

   Add the carrots, potatoes, soy sauce, and honey. Let simmer over low heat. The sauce should reduce and thicken until it generously coats the back of a spoon.

4. Breading the pork

   Lightly flatten the pork loin. Dredge each piece in flour, then in the beaten egg, and finally in the panko, pressing firmly with your palm so the crust is thick and crispy.

5. Frying and serving

   Fry the pork in oil at 170°C. The crust should be golden brown and crunch under the knife. Slice the meat and arrange it on the white rice before pouring the hot sauce on one side.

Chef's tips

• Don't overcook the pork; it should be just barely pink in the center to stay juicy.
• If the sauce is too thick, loosen it with a splash of hot broth.
• For a smoother sauce, you can blend the vegetables before serving.

Storage

The sauce keeps for 3 days in the fridge. Reheat over low heat. Fried pork should be eaten immediately to maintain its crunch.