Pork Katsu Curry

Ingredients

• 4 pieces Pork loin chops
• 100 grams Japanese curry roux cubes
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 1 large Egg
• 1 medium Onion
• 1 large Carrot
• 1 medium Potato
• 2 cups Vegetable oil
• 4 servings Cooked white rice

Instructions

1. 1

   Sauté diced onion, carrot, and potato in a pot with a tablespoon of oil until softened.

2. 2

   Add 600ml of water to the pot, bring to a boil, then simmer for 15 minutes until vegetables are tender.

3. 3

   Turn off heat, add the curry roux cubes, and stir until dissolved. Simmer on low for 5 minutes until thickened.

4. 4

   Pound pork chops to 1cm thickness. Season with salt and pepper.

5. 5

   Dredge pork in flour, dip in beaten egg, and coat thoroughly with panko breadcrumbs.

6. 6

   Heat oil in a deep pan to 170°C (340°F) and fry pork for 3-4 minutes per side until golden brown and cooked through.

7. 7

   Rest the pork for 2 minutes, then slice into strips.

8. 8

   Serve the sliced pork over rice and ladle the hot curry sauce over the side.