Recipe

Japanese katsu pork curry

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Japanese katsu pork curry
  • 4 150g pork scotch fillet
  • 1/3 cup seasoned plain flour
  • 1 beaten egg
  • 1 tablespoon water
  • 1/4 cup panko crumbs
  • 1/4 cup vegetable oil
  • 1 thinly sliced onion
  • 1 peeled, chopped carrot
  • 4 cloves, finely chopped garlic
  • 1 tablespoon curry powder
  • 2 teaspoon cornflour
  • 2 cup chicken stock
  • 1 tablespoon light soy
  • 2 teaspoon honey
  • sushi rice, salad, to serve (see tip)

Method

Japanese katsu pork curry
  • 1
    Dust pork in flour, shaking off excess. Dip into combined egg and water, then coat in crumbs, pressing well. Chill until needed.
  • 2
    In a saucepan or wok, heat 1 tablespoon oil on medium. Cook onion 4-5 minutes, stirring, until golden. Reduce heat to low. Add carrot and garlic. Cook 6-8 minutes, until tender.
  • 3
    Stir in curry powder and cornflour. Cook 1 minute. Gradually add stock, stirring until smooth. Mix in soy and honey and bring to boil. Reduce heat to low and simmer 10 minutes. Season to taste.
  • 4
    Meanwhile, heat remaining oil in a large frying pan on medium. Cook pork 3-4 minutes each side, until golden and cooked through. Drain on paper towel.
  • 5
    Slice pork and place on a bed of rice. Spoon curry sauce over. Accompany with salad.

Notes

Make a salad of finely sliced cabbage, red capsicum and green onions. Chilling coated pork will help keep the crumbs on during cooking.

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