Pork Katsu Curry Recipe

Name: Pork Katsu Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 boneless pork loin chops (about 1/2 inch thick); Salt and black pepper to taste; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups panko breadcrumbs; Vegetable oil for frying; 2 tablespoons vegetable oil; 1 large onion, sliced; 2 carrots, diced; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 3 tablespoons curry powder (Japanese or mild); 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 tablespoon soy sauce; 1 tablespoon ketchup; 1 teaspoon sugar; 2 cups cooked white rice for serving; Fukujinzuke (Japanese pickled vegetables) for serving (optional)

Japanese · Main course · 60 min total

Pork Katsu Curry recipe videos

Crispy panko-crusted pork cutlets served over a rich, savory Japanese curry sauce with vegetables and rice.

20
min prep

40
min cook

4
servings

620
kcal/serving

Ingredients

4 boneless pork loin chops (about 1/2 inch thick)
Salt and black pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil for frying
2 tablespoons vegetable oil
1 large onion, sliced
2 carrots, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
3 tablespoons curry powder (Japanese or mild)
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon sugar
2 cups cooked white rice for serving
Fukujinzuke (Japanese pickled vegetables) for serving (optional)

Instructions

Place pork chops between two sheets of plastic wrap and pound to about 1/4 inch thickness. Season both sides with salt and pepper.
Set up a breading station: flour in a shallow dish, beaten eggs in another, and panko in a third. Dredge each chop in flour, then egg, then panko, pressing firmly to adhere.
Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry pork chops until golden brown, about 3-4 minutes per side. Drain on paper towels. Keep warm.
For the curry, heat 2 tablespoons oil in a large pot over medium heat. Add onion and carrots; cook until onion is translucent, about 5 minutes. Add garlic and ginger; cook 1 minute.
Stir in curry powder and flour; cook for 1 minute. Gradually whisk in chicken broth. Add soy sauce, ketchup, and sugar. Bring to a simmer and cook until thickened, about 10 minutes, stirring occasionally.
Slice pork katsu into strips. Serve over rice, topped with curry sauce. Garnish with fukujinzuke if desired.

Tips

For extra crispiness, use fresh panko and don't overcrowd the pan when frying.
Leftover curry sauce can be refrigerated for up to 3 days.
To make it milder, use less curry powder or a mild curry blend.

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