Japanese Pork Katsu Curry

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 40 minutes

Ingrédients

4 Pork Chops

2 Eggs

½ cup of Flour

¼ cup of COLD Water

Salt and Pepper

2 cups of Panko

1 Onion sliced

1 Carrot Cubed

2 Potato Cubed

1 tbsp of Black Pepper

1 pack of Curry Mix

3 cups of Water

Instructions

PORK KATSU:

Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides.

In a bowl, mix flour, cold water, and two eggs till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency.

Generously coat the pork chop in the batter and then in panko. Make sure to pat it so every part of the pork chop is coated in panko.

In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, and it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.

CURRY:

In a pot, drizzle in oil and turn the heat up to medium-high.

Add in sliced onion and saute together for 4-5 minutes or until soft and translucent.

Next, add the vegetable and saute for 1-2 minutes.

Add in 3 cups of water and let it simmer for 10 minutes on low heat.

Next, add in broken curry cubes and stir till thoroughly mixed.

Finally, add 2 tbsp of black pepper and let it simmer for 10-15 minutes on low heat.