Pork Katsu Curry Recipes

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!

JAPANESE PORK KATSU

Steps:

• Make the dipping sauce:.
• Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
• Prep the pork:.
• Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
• Panfry the pork:.
• Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
• Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
• Serve with the dipping sauce and rice.

KATSU CURRY

Steps:

• Make the sauce: Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.
• Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy purée forms. Transfer the purée to the pork and mix until combined. The sauce should be very thick.
• Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
• Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a wide shallow bowl and the panko in another. When the oil temperature reaches 320 degrees, season the pork chops all over with salt and pepper. Cover them, one by one, in the egg and then in the panko, and fry in batches in the hot oil until browned, for about 4 minutes per side. Transfer to a paper-towel-lined plate and let drain for 5 minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and serve with a small handful of sliced cabbage. If you choose, drizzle the cutlet with a little tonkatsu sauce.

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

Steps:

• Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
• Whisk egg and soy sauce together in a small bowl.
• Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
• Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
• Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

KATSU PORK WITH STICKY RICE

Steps:

• To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
• Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
• While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
• Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
• Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.