Pork Katsu Curry

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Pork Katsu is a dish eaten all over Japan and in UK, it has firmly become many people's favourite dish when they frequented Japanese restaurants. The dish consists of a pork cutlet battered with panko breadcrumbs sitting on a bed of fluffy white rice, served with a mild vegetable curry. It is truly a comforting dish that can be easily replicated and enjoyed at home if you know how.


Prep time 20 mins  Cooking time 25 mins

INGREDIENTS:

4 pork loins

2 medium eggs, beaten and seasoned with salt and pepper

2 medium potatoes, cubed

2 small carrots, diced into small chunks

1 onion, sliced

150 g button mushrooms, halved

Panko breadcrumbs

All-purpose flour

Salt and pepper, to season

20 g butter oil for cooking

CURRY SAUCE

2 tsp cumin seeds

2 tsp fennel seeds

2 tsp coriander seeds

2 tsp garam masala

2 tsp ground turmeric

10 green cardamoms

350 ml chicken stock


METHOD:

1) Lightly toast all the spices' seeds until it is aromatic. Let it cool down then blend with the other spices powder in a spice grinder until they are a fine powder;

2) Pound the pork loin with the back of a knife a few times to tenderise the pork. Season the pork loin with some salt and pepper and marinate them for 15 minutes;

3) Put 2 Tbsps of oil into a pan and cook the onions on medium heat for a minute with 1/2 tsp of salt , then add the potatoes. Keep turning the potatoes so they are slightly browned on all sides;

4) Add the curry powder next and stir it for a few seconds before adding the stock. Increase the heat to high so that it comes to a gentle simmer, then add the carrots and mushrooms;

5) Lower the heat and close the lid to let the vegetables cook until they are soft, about 4-5 minutes;

6) Prepare 3 bowls individually, each containing of plain flour, eggs and panko breadcrumbs. Using a skewer stick, dip each pork loin and coat both sides in plain flour followed by eggs. Repeat these steps once more before coating them with the panko breadcrumbs;

7) Heat enough oil (make sure the pork is completely immersed in the oil and not touching the bottom of the pot) in a small pot until a breadcrumb browns in 60 seconds or that it forms small bubbles around a skewer stick dipped in the oil, then it is ready to the pork;

8) Deep-fry the pork on each side for 2-3 minutes (depending on the size of the pork) before turning;

9) Rest for 5 minutes before slicing them;

10) Once the vegetables have softened, season the curry sauce well with salt before serving with white rice and the pork katsu. Enjoy!!

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