Stranger Foods

JapanesePork katsu curry

Serves 4 | Prep 25 mins | Cook 30 mins

Here I'll show you how to make a restaurant-quality Pork Katsu Curry at home!

Source: www.dontgobaconmyheart.co.uk

Ingredients

Metric

Imperial

x0.5

Pork Katsu

4 pork loin steaks (150 g each)
50 g plain flour
100 g panko breadcrumbs
2 eggs, beaten
240 ml vegetable oil (or another oil with a high smoking point)
salt & black pepper (to taste)

Curry Sauce

2 tbsp vegetable oil
1 medium white onion, finely chopped
1 medium carrot, finely chopped
3 cloves garlic, finely chopped
2 tsp finely chopped fresh ginger
1 tbsp curry powder (spice level of choice - I use medium)
1 tsp garam masala
½ tsp ground turmeric
500 ml chicken stock
1½ tsp light soy sauce
2 tsp honey
2 tbsp cornflour
2 tbsp cold water
salt & black pepper (to taste)

To Serve

Rice
Spring onions, sliced (optional)

Instructions

°C

°F

Show amounts inline

First, make the sauce. Heat the oil in a saucepan over a medium heat. Add the onion and carrot and fry until softened and the onion just starts to turn golden. Add the garlic and ginger and fry for a further minute, then stir in the curry powder, garam masala and turmeric and fry for another minute. Add the chicken stock, then stir in the soy sauce and honey. Turn the heat to low and use a hand blender to blitz until smooth.
In a small bowl, stir together the cornflour and the cold water, then swiftly whisk it through the sauce. Simmer and stir until the sauce thickens, then season with salt and pepper if needed.
To make the pork katsu, use a knife to remove the thick strip of fat attached to each pork steak. Lay a sheet of cling film over them and use a rolling pin, mallet or another heavy object to pound them to around 1.5 cm thick. Season both sides of each steak with salt and pepper.
Line up three large shallow dishes: the first with the flour and a large pinch of salt and pepper, the second with the beaten eggs and the third with the breadcrumbs and a large pinch of salt and pepper. One by one, coat the pork steaks in the flour, then the egg and then the breadcrumbs. Make sure you thoroughly coat the pork at each stage.
Heat the oil in a large, heavy-based saucepan over a medium heat until it reaches 180°C. When it's hot enough, a breadcrumb should rapidly sizzle when it hits the oil. Two at a time, fry the pork in the hot oil for around each side, or until deep golden and visibly crispy, with the pork piping hot through the centre and with no trace of pink. Rest the cooked pork on a wire rack set over a baking tray or kitchen paper to catch any excess oil.
To serve, reheat the sauce and give it a whisk (add a dash of water if it over-thickens). Slice the pork into strips, place next to the rice. Spoon the sauce alongside the pork, then garnish with chopped spring onions, if using. Tuck in and enjoy!

Nutrition

Per Serving	% Daily Value
Calories 509 kcal	25.4%
Total Fat 23.5 g	30.1%
Saturated Fat 15.1 g	75.5%
Carbohydrates 35.2 g	12.8%
Dietary Fibre 3 g	10.7%
Sugars 6.87 g	13.7%
Protein 38.9 g	77.8%
Sodium 0.733 g	31.9%

Similar recipes

Photograph of Five spice pork with ginger and honey.

Five spice pork with ginger and honey Photograph of Honey mustard glazed pork with mash.

Honey mustard glazed pork with mash Photograph of Ginger-beer pork.

Ginger-beer pork Photograph of Pork katsu stir-fry.

Pork katsu stir-fry