Duroc Tonkatsu Curry Recipes

DUROC TONKATSU CURRY

Steps:

• Heat the salad oil in a large sauté pan over medium-high heat. Add the baby bok choy, season with salt and pepper and sauté until the bok choy turns bright green. Remove from heat and keep at hand.
• Divide the rice between four serving plates or bowls. Rest a pork chop beside the rice on each plate. Ladle the Tonkatsu Curry Sauce liberally over the pork chop, leaving enough to eat with the rice. Garnish each plate with three pieces of bok choy and a small mound of ginger and serve.

TONKATSU CURRY

Steps:

• Pork Cutlet:.
• Soak pork chops in milk.
• Peel and chop carrots and onions.
• Sprinkle pork with salt and pepper.
• Coat Pork Chops with breadcrumbs.
• Fry on both sides in oil until cooked through.
• Set Pork chops aside.
• Curry Sauce:.
• Sautee onions and carrots until cooked.
• Add 1 cup of water and Golden Curry.
• Cover and bring to a boil, stirring frequently.
• If sauce is too thick, add more water.
• Reduce heat.
• Spoon the curry mix over the pork cutlets.
• Serve with over rice.

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Cut a large slit through the side of the pork chops.
• Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
• Repeat with the remaining pork chops.
• Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
• Repeat with the other pork chops.
• Heat oil over medium-high heat until about 360°F (185˚C).
• Fry the pork chops one at a time until golden brown, then drain on a paper towel.
• Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
• Lower the heat and simmer for about 10 minutes.
• Add the curry paste, then stir until dissolved.
• Cook for another 10 minutes on low heat, then set aside.
• Slice the pork cutlets into ½-inch (1-cm) slices.
• To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
• Enjoy!

KATSU CURRY

Steps:

• First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
• Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
• When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
• Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.