Pork Katsu Curry Recipes

Steps:

• Make the dipping sauce:.
• Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
• Prep the pork:.
• Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
• Panfry the pork:.
• Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
• Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
• Serve with the dipping sauce and rice.

Steps:

• For the pork broth: Place the pork feet and bones and chicken bones into a large stock pot and cover with cold water. Put on the lid and bring the pot to a boil. After 10 minutes, turn off the burner and strain the bones. Wash the bones under cold water to remove all the scum. Add the cleaned bones back into a clean stock pot, add water and bring to a boil.
• Char the garlic, ginger, leek and onion in a skillet until they are almost burnt. Set aside. Place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. Put the ground mushroom into a separate spice pack and securely tie the end.
• Place the charred vegetables, and both spice packs into the pot with the bones. Bring the pot to a boil and boil for 6 hours. Remove the dried anchovy spice pack from the pot. Boil for another 12 hours, then add the salt, sugar and fish powder. Let the broth simmer on low heat for another 6 hours.
• To create the curry broth, take 64 ounces (2 quarts) of pork broth and add the curry bouillon. Bring to a boil and whisk the broth.
• For the pork katsu: Heat the oil in a heavy-bottomed pot to 350 degrees F.
• Tenderize the pork loin using the flat end of a meat mallet and season with salt. Beat the egg and 1 tablespoon water to create an egg wash. Take the pork loin and dredge it in the flour, then the egg wash, then the bread crumbs. Fry the pork loin until golden brown, for 4 to 5 minutes. Remove and let rest for 1 to 2 minutes before cutting.
• For the ramen bowl: Saute the corn and carrots in a pan with a little oil and set aside. Then saute the cabbage with a little oil.
• Bring a pot of water to a boil. Drop the fresh ramen into the boiling water. Cook for 90 seconds, or to your desired firmness, then drain.
• Pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried pork katsu on top. Add the corn and carrot and finish with the chopped green onions.

Steps:

• To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
• Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
• While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
• Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
• Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Steps:

• Season the pork chops on both sides with salt and pepper.
• Cut a large slit through the side of the pork chops.
• Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
• Repeat with the remaining pork chops.
• Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
• Repeat with the other pork chops.
• Heat oil over medium-high heat until about 360°F (185˚C).
• Fry the pork chops one at a time until golden brown, then drain on a paper towel.
• Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
• Lower the heat and simmer for about 10 minutes.
• Add the curry paste, then stir until dissolved.
• Cook for another 10 minutes on low heat, then set aside.
• Slice the pork cutlets into ½-inch (1-cm) slices.
• To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
• Enjoy!

Steps:

• Make the sauce: Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.
• Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy purée forms. Transfer the purée to the pork and mix until combined. The sauce should be very thick.
• Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
• Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a wide shallow bowl and the panko in another. When the oil temperature reaches 320 degrees, season the pork chops all over with salt and pepper. Cover them, one by one, in the egg and then in the panko, and fry in batches in the hot oil until browned, for about 4 minutes per side. Transfer to a paper-towel-lined plate and let drain for 5 minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and serve with a small handful of sliced cabbage. If you choose, drizzle the cutlet with a little tonkatsu sauce.

Steps:

• Pork Cutlet:.
• Soak pork chops in milk.
• Peel and chop carrots and onions.
• Sprinkle pork with salt and pepper.
• Coat Pork Chops with breadcrumbs.
• Fry on both sides in oil until cooked through.
• Set Pork chops aside.
• Curry Sauce:.
• Sautee onions and carrots until cooked.
• Add 1 cup of water and Golden Curry.
• Cover and bring to a boil, stirring frequently.
• If sauce is too thick, add more water.
• Reduce heat.
• Spoon the curry mix over the pork cutlets.
• Serve with over rice.