Satisfying Pork Katsu Curry Recipe by FKbaby
This recipe is translated from Cookpad Japan. See original: 満足！がっつりカツカレー Satisfying Pork Katsu Curry Cooking Instructions 1 Cut the potatoes into 8 pieces each, slice the carrot into half-moons, and cut the onions into wedges. Heat the vegetable oil in a pot over medium heat and sauté the sliced pork. 2 When the pork starts sticking to the bottom of the pot, remove from heat and scrape it off. Add the prepared vegetables and sauté. Once everything is coated with oil, add the water. 3 When it comes to a boil, skim off any foam. Simmer over low to medium heat for 20 minutes. When the vegetables are tender, add the curry roux, grated garlic, ketchup, and Worcestershire sauce. Once the curry roux has dissolved, turn off the heat. 4 To prevent the pork loin cutlets from shrinking, make small cuts between the meat and fat with a knife. Season both sides with salt and pepper. 5 In a shallow dish, mix the flour and egg. Coat both sides of the pork cutlets in the mixture, then press into the panko breadcrumbs. Fry in oil heated to 340°F (170°C) until golden brown on both sides. 6 Cut the pork cutlets into 5 pieces each and place on top of hot rice. Pour the curry from step 3 over the top and serve. 1 Cut the potatoes into 8 pieces each, slice the carrot into half-moons, and cut the onions into wedges. Heat the vegetable oil in a pot over medium heat and sauté the sliced pork. 1 Cut the potatoes into 8 pieces each, slice the carrot into half-moons, and cut the onions into wedges. Heat the vegetable oil in a pot over medium heat and sauté the sliced pork. 2 When the pork starts sticking to the bottom of the pot, remove from heat and scrape it off. Add the prepared vegetables and sauté. Once everything is coated with oil, add the water. 2 When the pork starts sticking to the bottom of the pot, remove from heat and scrape it off. Add the prepared vegetables and sauté. Once everything is coated with oil, add the water. 3 When it comes to a boil, skim off any foam. Simmer over low to medium heat for 20 minutes. When the vegetables are tender, add the curry roux, grated garlic, ketchup, and Worcestershire sauce. Once the curry roux has dissolved, turn off the heat. 3 When it comes to a boil, skim off any foam. Simmer over low to medium heat for 20 minutes. When the vegetables are tender, add the curry roux, grated garlic, ketchup, and Worcestershire sauce. Once the curry roux has dissolved, turn off the heat. 4 To prevent the pork loin cutlets from shrinking, make small cuts between the meat and fat with a knife. Season both sides with salt and pepper. 4 To prevent the pork loin cutlets from shrinking, make small cuts between the meat and fat with a knife. Season both sides with salt and pepper. 5 In a shallow dish, mix the flour and egg. Coat both sides of the pork cutlets in the mixture, then press into the panko breadcrumbs. Fry in oil heated to 340°F (170°C) until golden brown on both sides. 5 In a shallow dish, mix the flour and egg. Coat both sides of the pork cutlets in the mixture, then press into the panko breadcrumbs. Fry in oil heated to 340°F (170°C) until golden brown on both sides. 6 Cut the pork cutlets into 5 pieces each and place on top of hot rice. Pour the curry from step 3 over the top and serve. 6 Cut the pork cutlets into 5 pieces each and place on top of hot rice. Pour the curry from step 3 over the top and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spicy Shrimp Sweet Potato Boat and Avocado Crema Vietnamese Beef Stew Original Lebanese Kafta Crispy Topped Fish Fillets with Tiny Potatoes German potato dumpling Spicy Shrimp Sweet Potato Boat and Avocado Crema Vietnamese Beef Stew Original Lebanese Kafta Crispy Topped Fish Fillets with Tiny Potatoes German potato dumpling Grilled Salmon & Watercress Mazegohan Watercress & Onion ‘Okaka-ae’ My Version of Nama Chocolate (No Alcohol, Safe for Kids) Salmon Takikomi Gohan Soyabean, onion and tomato vegetables Pizza Pasta Salad Spicy Shrimp Sweet Potato Boat and Avocado Crema Oil free Jammu rajma Oil free mix daal Sai bhaji (oil free recipe) Grilled Salmon & Watercress Mazegohan Watercress & Onion ‘Okaka-ae’ My Version of Nama Chocolate (No Alcohol, Safe for Kids) Salmon Takikomi Gohan Soyabean, onion and tomato vegetables Pizza Pasta Salad Spicy Shrimp Sweet Potato Boat and Avocado Crema Oil free Jammu rajma Oil free mix daal Sai bhaji (oil free recipe)