Pork Katsu with Curry Sauce

This Japenese-influenced recipe is for Pork Katsu with Curry Sauce, which is a crumbed pork schnitzel that is topped with a rich curry-based sauce. It is a great foundation for an outdoor meal.

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.

The pork schnitzel is crumbed in a fairly typical three-part station similar to its more commonly found cousins of beef, chicken, and veal. The recipe calls for oil to fry these in but they can also be fried in butter.

Pork Katsu with Curry Sauce Recipe

This Japanese-influenced recipe is for Pork Katsu with Curry Sauce, their variation of crumbed pork with a curry-based sauce. 
Preparation 30 minutes
Cook 30 minutes
Ready in 1 hour
Servings 4 Servings
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Japanese Curry Sauce

  • 1/3 cup unsalted butter
  • 1/2 cup all purpose plain flour
  • 1/4 cup curry powder
  • 2 tablespoons Garam Marsala
  • cayenne powder to taste
  • 1 tablespoon sugar
  • 1/2 cup diced tomatoes
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 medium potato diced
  • 5 cloves garlic minced
  • 6 cups chicken stock
  • salt and pepper to taste
  • sugar to taste

Katsu Pork Steak

  • 2 pounds boneless pork loin
  • salt and pepper to taste
  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 2 cups panko bread crumbs
  • oil for frying


  • pot
  • skillet


Japanese Curry Sauce

  • 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 is not burnt. We are making a dark roux. Looking for a milk chocolate color.
  • Add curry powder, garam masala, 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 ½ 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 a paper towel to absorb any excess oil.

To Serve

  • Slice each Katsu Pork Steak and place on the serving plate then drizzle (or cover) with the Japanese Curry Sauce.

Nutritional Information

Calories: 1076kcalCarbohydrates: 100gProtein: 77gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 280mgSodium: 907mgPotassium: 1981mgFiber: 11gSugar: 16gVitamin A: 876IUVitamin C: 19mgCalcium: 238mgIron: 11mg

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