Crispy Japanese-style breaded pork with lashings of comforting homemade curry sauce – delicious! This is the ultimate pork katsu curry recipe.
Have you tried pork katsu curry before? Maybe in a restaurant? If you have then you know exactly what level of tastiness we’re talking about here, and if you haven’t then you’re in for a real treat. There is something so satisfying about serving up a warming curry sauce alongside strips of crispy, juicy pork.
Pork katsu curry
This recipe comes in two parts, the breaded pork and the curry sauce. It’s dead easy to pull off and totally worth your while if you like crispy breaded things (who doesn’t?!) and flavourful sauces.
How to make katsu curry sauce
Let’s start with the sauce. You’ll be pleased to read you don’t need any whacky ingredients to make this one. With a few store cupboard ingredients, ginger, soy sauce and curry powder, you’ve got yourself an epic curry sauce. If you have any leftovers, this sauce freezes really well. We sometimes make double the amount just so we have a stash in the freezer.
Feel free to chop the fresh ingredients (onion, carrots, ginger, garlic) by hand but we use our trusty KitchenAid food processor to save time.
The most important thing about this sauce is leaving it to simmer for 20 minutes before blending. That 20 minutes allows all the flavours to come together nicely. Whilst you wait, you can crack on with breading the pork.
How to make pork katsu
Now it’s time for the main event. That Japanese-style succulent breaded pork.
We like to use boneless pork loin steaks for this recipe. Chicken breasts also work really well if you don’t fancy pork. Depending on the thickness of your meat, you might need to pound it. For us a thickness of 1/2 inch is perfect.
We usually set up a ‘breading station’ with the breading ingredients separated out in shallow bowls. We recommend that you bread the pork steaks one by one. First coat them in flour, then with egg, and lastly with panko breadcrumbs.
You could use regular breadcrumbs but panko are best. They are a Japanese-style breadcrumb made from white bread without the crusts. The crunchy panko flakes are larger than regular breadcrumbs and give a light and airy texture. They absorb much less oil than normal breadcrumbs which means they stay super crispy after frying.
Once the pork has been breaded, shallow fry for 3-4 minutes on each side or until golden brown. Rest the cooked pork on a wire rack to allow any excess oil to drip off.
Serve with sticky white rice, a side of salad leaves and lots of that tasty curry sauce. YUM!
- 4 boneless pork loin steaks
- 1 tsp salt
- 1 whole egg beaten
- 2 tbsp plain flour
- 1/2 tsp chinese five spice optional
- 150 grams panko breadcrumbs
- 200 ml vegetable oil
- Remove any excess fat from the pork. Depending on the thickness of your meat, pound the pork until it is approximately 1/2 inch thick. Season with salt.
- Set up a 'breading station' consisting of 3 shallow bowls. Mix the Chinese five spice and flour in one bowl. Put the beaten egg in the another bowl and the breadcrumbs in the final bowl.
- One by one, coat the pork steaks in the flour, dip in the egg and then the breadcrumbs. Set aside.
- Heat the oil in a frying pan over a medium heat. Once the oil is hot, fry the pork katsu for 3-4 minutes on each side. Once golden brown and cooked through, transfer the pork to a wire rack and rest for 4 minutes.
- Slice each pork steak into 5 strips and serve with sticky white rice, salad leaves and lots of katsu curry sauce. Enjoy!
Katsu Curry Sauce
- Wok or saucepan
- Hand blender
- 1 onion finely diced
- 5 garlic cloves minced
- 4 cm fresh ginger finely diced
- 2 carrots finely diced
- 2 tbsp curry powder
- 1 tbsp plain flour
- 600 ml chicken or veg stock
- 2 tbsp soy sauce
- 2 tbsp honey
- squeeze of lime optional
- Heat a tablespoon of vegetable oil in a saucepan or wok over a medium heat. Add the onion and garlic and fry for 3 minutes. Add the ginger and fry for 1 minute. Add the carrots and fry for a further 5 minutes.
- Stir in the curry powder and flour. Cook for 1 minute.
- Gradually stir in the stock.
- Add the soy sauce and honey. Mix well.
- Bring to the boil and then turn down to a simmer for 20 minutes.
- Blitz the sauce until smooth. Finish with a squeeze of lime (optional). Serve with crispy breaded pork or chicken and white rice.
Need more dinner inspiration? Check out more of our main meal recipes here.