Servings
Font
Back
5.0 from 12 votes

Pork Katsu Curry

Crunchy Pork Katsu curry is pure comfort food any time of the year. A festival of flavour and texture guranteed to warm every corner of your soul.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 2
Calories: 748 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 1 cup rice (sushi or long grain)
  • 1 Japanese curry sauce packet
  • 2 tbsp plain, all-purpose flour
  • 1 egg (beaten)
  • 2 cup panko breadcrumbs
  • 2 pork steaks
  • salt & pepper
  • 1 1/2 cup canola oil (or sunflower etc)

Instructions

    Cup of Yum
  1. To cook the rice, add 1 cup rice and two cups water. Bring to a boil, then reduce heat to very low and cover the pan. DON'T STIR THE RICE. Simmer for 10-12 minutes until all the water has evaporated. Remove from the heat. Remove the lid and cover the pan with a tea towel or paper towel and return the lid. (this will stop it becoming wet). Set aside while you cook everything else.
  2. Cook the Japanese Curry Sauce to the packet instructions. If they're in Japanese, just wing it - add a little water at a time - it thickens when hot, so just add a little at a time till you get a good thick pourable consistency. Cover and set aside while you prepare the cutlets.
  3. Using a kitchen mallet, pound the pork steaks to flatten a little and tenderise. Season with salt and pepper.
  4. Create a breading station with 3 separate bowls.Bowl 1: FlourBowl 2: Beaten egg, mixed with 1-2 tbsp waterBowl 3: Panko breadcrumbsDip the pork into the flour, shake off the excess then dip into the egg. Shake off the excess egg and then dip into the panko and coat well. Leave for a few minutes for the panko to 'set'. This will avoid it falling off while frying.
  5. Heat the oil in a deep frying pan until just hot, not smoking. About 185ºC/370ºF.Carefully place each katsu cutlet into the oil, away from yourself. Let them fry for about 5-6 minutes each side until the pork is thoroughly cooked. Drain on paper towels and rest for a couple of minutes.
  6. To serve, cut the pork katsu into thick slices and arrange on the plate with the rice and a generous pouring of curry sauce.

Nutrition Information

Calories 748kcal (37%) Carbohydrates 65g (22%) Protein 34g (68%) Fat 36.7g (56%) Saturated Fat 4.7g (24%) Cholesterol 154mg (51%) Sodium 568mg (24%) Potassium 445mg (13%) Fiber 2.2g (9%) Sugar 2.3g (5%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 748

% Daily Value*

Calories 748kcal 37%
Carbohydrates 65g 22%
Protein 34g 68%
Fat 36.7g 56%
Saturated Fat 4.7g 24%
Cholesterol 154mg 51%
Sodium 568mg 24%
Potassium 445mg 9%
Fiber 2.2g 9%
Sugar 2.3g 5%

* Percent Daily Values are based on a 2,000 calorie diet.