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
- ⅓ 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!
