Pork Katsu Curry
Pork Katsu Curry with strips of crispy pork cutlets served with thick flavorful Japanese curry. Oh, and don’t forget the rice! Enjoy this easy yet delicious pork curry recipe with friends and family!
Me and my family always enjoy a good curry like my Thai green chicken curry with homemade curry paste. My daughter obsessed with anything Japanese, has relentlessly requested this katsu curry so I gave it a go. And I kid you not, it’s a rich flavorful curry dish that you’ll surely enjoy too.
What is Katsu Curry?
The Japanese are deeply into curry and deep-fried food like pork tonkatsu. So, it only makes sense that they’ll have a fusion of two of the foods they absolutely love. Pork katsu curry is a combination of pork tonkatsu and Japanese curry with rice on the side. A full plate of yumminess that is so hearty and flavorful.
What Japanese curry taste like?
Japanese curry or karē has its own distinct taste from other curry in Asia. It is not overly spicy but sweet and savory. It’s rich and thick which you can make as vegetarian or can add bits of beef.
Making your own roux (Japanese curry sauce mix)
If you have the time to make your own roux from scratch, I highly recommend it. It’s healthier, taste better and can be stored and ready for next time you crave making curry rice or katsu curry.
First, you need to extract flavors from some ingredients. Fry 3 cloves of slightly crushed garlic, 1 medium sized onion cut into wedges and a thumb of ginger sliced thinly in 3 tbsp of lard. You can also use butter or cooking oil if you don’t have lard. Remove the garlic, onion, ginger leaving the oil from frying and discard.
Tip in 4 tbsp. of all-purpose flour into the pan and cook-stir in medium heat until browned. Add 2 tbsp masala, 4 tbsp curry powder, 1 tsp cajun pepper powder (optional). Cook until it turns into a paste. Let it cool and store the roux into a small square container lined with cling film and voila, your own curry roux ready whenever you need it.
No time to make your own roux?
No worries, there are a variety of pre-made Japanese curry roux in a box at Japanese stores near you or in Amazon “As an Amazon Associate I earn from qualifying purchases.”
The secret ingredient is always LOVE
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Pork Katsu Curry
For pork katsu
- 5 pcs. pork chop loins (cut small slits on sides)
- 1 pc egg (beaten)
- 2 tbsp water
- 4 tbsp cake flour
- 1 cup panko bread crumbs
- 1 tbsp salt and 1 tbsp pepper (seasoning for pork)
- 1 cup oil (for frying, add more if needed)
For Japanese curry
- 2 tbsp curry roux (see above post for homemade recipe)
- 2 tbsp cooking oil
- 1 large potatoes (cut into chunky cubes)
- 1 large carrot (cut into chunky cubes)
- 1 large onion (cut into chunky cubes)
- 4 cups beef broth
Making the pork katsu
- Season pork cutlets with salt and pepper and set aside.
- In a bowl, beat egg and add water the whisk. Tip in cake flour and stir until smooth and no traces of flour left.
- Pour panko bread crumbs in a separate bowl and heat oil in pan over medium-high heat.
- Dip the pork cutlets into the batter then dredge in panko bread crumbs making sure all side are coated.
- Fry pork for 3 minutes each side or until golden brown. Set aside.
Making the Japanese curry
- In a medium pot. Pour oil and heat over medium heat. Once oil is hot enough, add onion and sauté until translucent. Tip is potatoes and carrots and fry until cooked halfway.
- Pour beef broth and bring to a boil. When potatoes and carrots are fully cooked, add curry roux. Turn down the heat and cook while occasionally stirring until thick and creamy.
Making the pork katsu curry
- Place 1/2 rice on one side of a plate. Take a piece of cooked pork katsu and cut into strips and put it on top of the rice. Pour Japanese curry on top of the pork or on the side. Serve and enjoy. Bon appetit!
Cooked this last night and everyone said it was great.
I served it with pickled vegetables which took longer to prepare than the pork! Thanks you.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hiya! I just wanted to know why you used cake flour instead of all purpose? Is there a big difference? Thank you for your time!
Thanks for dropping by! I used cake flour instead of all-purpose flour to make a lighter crust. It has lower gluten content unlike all purpose that can produce tough and bready coating. Hope this helps. Cheers!