Panko breaded pork chops top Japanese style curried vegetables and rice in this ultra comforting dish.
Delicious pork katsu curry. Have you tried it before?
If you have you know exactly what level of deliciousness I’m talking about here, and if you haven’t you are in for an absolute treat. There is something so magical that happens when you top a comforting Japanese style curry with crispy breaded pork.
This recipe has a couple of parts to it, homemade curry sauce & breaded pork, but it is still pretty easy to pull off and totally worth your while if you are into crispy breaded things and flavourful sauces like I am.
How to make pork katsu curry
Start by preparing your pork katsu.
You want to trim your chops of any fat then season them really well with sea salt and pepper.
Next, we are going to bread them by first coating them in flour, then with egg, and then lastly with the panko breadcrumbs.
I usually set up a little ‘breading station’ with the breading ingredients in shallow bowls and then bread everything one by one.
When the breading is done, we are going to get the curry going.
Set a pot on the stove and add the chopped veggies and water then turn the heat up to medium to get it boiling.
While waiting for your veggies to boil, make the roux by melting the butter over low heat then stir in the flour. Let the roux cook for a couple of minutes until it browns, then remove the pot from the stove and stir in the curry powder and garam masala and set aside.
When you veggie pot is boiling, stir in the curry roux until it dissolves and thickens up the sauce, then reduce the heat to a low simmer and get to frying the pork.
Set a large deep skillet over medium heat and add an inch of oil.
Working two chops at a time, fry the pork chops on the first side until the panko turns a light golden brown colour then flip and do the same on the second side.
To put everything together add some rice to a plate, cover with the curried vegetables, then slice a pork chop and add that on top of it all.
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Pork Katsu Curry
for the katsu
- 4 Pork loin chops
- 1⁄4 cup flour
- 1 egg
- 1 cup panko breadcrumbs
For the curry
- 3 tbsp butter
- 3.5 tbsp flour
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1⁄8 tsp ground cayenne pepper
- 2 carrot sliced
- 2 potato diced
- 1 onion sliced
- 3⁄4 tsp fine sea salt
- 2 cups cooked rice
- 3.5 cups water
For the Japanese Curry Roux:
- Heat a small saucepan over low heat and add the butter.
- When the butter melts, add the flour and mix well.
- Continue to cook the roux over low heat for 5 minutes or so until the roux begins to brown a bit.
- Add the curry powder, garam masala and cayenne powder then continue to cook for just a couple of seconds.
- Remove from the heat and seat aside.
For the curry:
- Heat a medium saucepan to high heat. Add the carrots, onion, and potato along with the salt and bring to boil.
- Reduce the heat and simmer for about 10 minutes.
- Add the curry roux and stir until it has dissolved into the water. Cook stirring occasionally for another 5 minutes or so until the curry thickens up.
For the Katsu Pork:
- Trim your pork chops of any fat and season both sides well with sea salt and pepper.
- Take 3 wide shallow bowls and fill one with the flour, one with the beaten egg, and the other with the panko breadcrumbs.
- Dredge each chop first in flour, then the beaten egg, then coat them with panko breadcrumbs and set aside.
- Fill a large saucepan with an inch and a half of oil and heat over medium heat.
- You can test to see if the oil is hot by wetting our fingers and flicking them over the hot pan. Any water that lands in the pan will sizzle away quickly if the oil is hot enough.
- Working with 2 chops at a time fry the pork katsu for 2-3 minutes on each side before flipping to the next side.
- To serve, add rice to a bowl, top with some curry and a sliced pork chop over the top of it.