Crispy Pork Katsu Curry – Easy Recipes for a Japanese Classic
This extra crispy pork katsu curry is one of those easy recipes that feels like comfort food at its finest.
Servings: 2 servings
Ingredients
- 2 pieces pork loin or pork chop (boneless, ~½ inch thick)
- Salt and pepper to taste
- 1 egg, beaten
- ½ cup flour
- 1 cup panko breadcrumbs
- 1 tbsp oil (for curry roux)
- ½ onion, thinly sliced
- 1 potato, peeled and cubed
- 1 carrot, chopped
- 3 cups water
- 1 block Japanese curry roux (e.g., Golden Curry)
- Cooked white rice
- Oil for deep frying
Instructions
- Season pork on both sides with salt and pepper.
- Dredge in flour, dip in beaten egg, then coat thoroughly with panko breadcrumbs.
- Heat oil in a deep pan and fry the pork on medium heat until golden and crispy, about 4–5 minutes per side.
- Remove and let rest on paper towel.
- In a separate pot, heat 1 tbsp oil and sauté onions until fragrant.
- Add carrots and potatoes, sauté for 2–3 minutes.
- Pour in water and bring to a boil. Reduce to simmer and cook until vegetables are tender (10–12 minutes).
- Break curry roux into pieces and stir into the pot. Simmer until thickened.
- Slice pork and serve over rice with a generous ladle of curry.