This Japanese influenced recipe is for Pork Katsu with Curry Sauce, their variation of crumbed pork with a curry-based sauce.
The crumbed pork, or Katsu, is a great foundation preparation which can be combined with other sauces or even served without a sauce similar to schnitzel.
There are many variations of curry, this Japanese version is fairly mild yet thick and rich from all the vegetables that are added. The flavor can be tweaked by the quality and variation of the chicken stock used as well as the normal curry powder variations.
In a pot over medium heat melt the butter then add the flour and stir to make a roux. Continue to stir the roux till it darkens but not burnt. We are making a dark roux. Looking for a milk chocolate color.
Add curry powder, garam malasa, and cayenne pepper then cook for about 1 minute to bring out the fragrance.
Add the diced tomatoes, onions, carrots, potatoes, and garlic. Sautee for a few minutes, then add the chicken stock to the pot and bring to a boil.
Simmer the curry for 15-20 minutes stirring occasionally to make sure the bottom doesn’t stick.
If the curry is getting too thick, add more stock or water to create the desired consistency. Looking for a nice consistency, more on the thicker side. The potatoes breaking down will add to the thicker consistency of the sauce.
Season with salt, pepper, and sugar to taste.
Katsu Pork Steak
Cut pork loin into 1/2 inch thick pork steaks. Use a meat mallet and lightly pound the pork steaks just so it has even thickness. Season with salt and pepper.
Set up a breading/crumbing station. 1/ dish of plain flour. 2/ dish of egg wash (whisked eggs and milk) 3/ dish of panko bread crumbs.
Dust the pork chops in flour first, then egg wash, and finally cover with the panko breadcrumbs. Chill until ready to cook.
In a skillet heat the oil for frying, around 325 to 350 degrees F (163 to 177 degrees C).
Fry the crumbed pork steaks till golden brown. Set aside to rest on a wire rack with paper towel to absorb any excess oil.
Slice each Katsu Pork Steak and place on the serving plate then drizzle (or cover) with the Japanese Curry Sauce.
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