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pork cuts with rice in a plate
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5 from 2 votes

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!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course, Sauce
Cuisine: Japanese
Keyword: pork katsu curry, pork katsu curry recipe
Servings: 5 servings
Calories:
Author: Mia

Ingredients

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

Instructions

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!

Notes