In International, Pork Loin & Tenderloin, Recipes

Pork Katsu Curry

Recipe created by Chef John Hing of Hog Shack Cook House (www.hogshack.ca)

Ingredients
  

  • 2 pounds Johnston’s Boneless Pork Loin
  • 2 eggs
  • ½ cup milk
  • Flour for dusting
  • panko breadcrumbs for coating pork loin
  • salt and pepper to taste
  • Oil for frying

Japanese Curry

  • 1/3 cup unsalted butter
  • ½ cup flour
  • ¼ cup curry powder
  • 2 tablespoons garam masala
  • 1 tablespoon sugar
  • ½ cup diced tomatoes or tomato sauce
  • ½ teaspoon cayenne pepper optional
  • 1 medium sized onion diced
  • 1 medium sized carrot diced
  • 1 medium sized potato diced
  • 5 cloves garlic minced
  • 6 cups chicken stock or water
  • 6 cups chicken stock or water

Instructions
 

  • Cut pork loin into ½-inch thick pork chops.
  • Use meat mallet and lightly pound the pork chops just so it has even thickness.
  • Season pork chops with salt and pepper.
  • Set up breading station, 1 pan for flour, 1 pan for egg wash and 1 pan for panko bread crumbs.
  • Dust the pork chops in flour first then egg wash and finally the panko.
  • Set aside till ready to fry up.
  • Heat oil up for frying, around 325°F-350°F.
  • Fry pork chops till golden brown.
  • Set aside the pork chops to rest on a wire rack with paper towel to absorb the excess oil.

Japanese Curry

  • In a sauce pan on medium heat, melt butter and add the flour to make roux.
  • Continue to stir the roux till it darkens and not burnt. We are making a dark roux. Looking for a milk chocolate colour.
  • Add curry powder, garam malasa and cayenne pepper and cook for about 1 minute to bring out the fragrance.
  • Add the onions, carrots, tomatoes, potatoes and garlic. Sautee for a few mins.
  • Add the stock or water to the pot and bring to a boil.
  • Simmer for 15-20 minutes. Stir occasionally to make sure the bottom doesn’t stick.
  • If sauce is getting too thick, add more stock or water to the desired consistency. Looking for a nice consistency, more on thicker side. The potatoes breaking down will add to the thicker consistency of the sauce.
  • Season with salt, pepper and sugar to taste.

Presentation

  • Cut pork Katsu into strips, pour curry sauce over Katsu and serve over steamed rice and enjoy!

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