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Pork Katsu with Curry Sauce Recipe

HogshackJohn
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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
CourseDinner
InfluenceAsian
DifficultySeasoned
MethodSimmer
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Ingredients

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

Equipment

  • pot
  • skillet

Directions

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 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 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.