Crispy Pork Katsu with Creamy Curry Sauce

Ingredients

• 190 g Japanese curry roux blocks(90g)
• 2100 g yellow onion(100g)
• 310 g garlic(10g)
• 4500 ml water or chicken broth(500g)
• 5500 ml neutral oil(460g)
• 615 ml soy sauce(15g)
• 710 g honey or ketchup(10g)
• 8700 g boneless pork loin chops(700g)
• 9150 g Panko breadcrumbs(150g)
• 1060 g all-purpose flour(60g)
• 112 eggs(100g)
• 1260 ml heavy cream or whole milk(60g)
• 1310 g kosher salt(10g)
• 145 g black pepper(5g)
• 15600 g cooked short-grain white rice(600g)
• 165 g fresh parsley or green onions(5g)
• 1730 g pickled red ginger or shredded cabbage salad(30g)

Instructions

1. 1Prep Pork: Season the pounded pork chops on both sides with salt and pepper, ensuring even coverage.
2. 2Bread the Cutlets: Dredge each chop in flour, dip into the beaten eggs, and then press firmly into the Panko breadcrumbs until completely coated.
3. 3Sauté Aromatics: In a medium saucepan, sauté onions and garlic in a splash of oil until soft and translucent.
4. 4Simmer Curry: Add water (or broth) to the saucepan and bring to a boil; lower heat and whisk in the curry roux blocks until fully dissolved.
5. 5Finish Sauce: Stir in the honey, soy sauce, and heavy cream, simmering on low for 5 minutes until the sauce is thick and velvety.
6. 6Heat Oil: In a large skillet or pot, heat the frying oil to 175°C (350°F).
7. 7Fry Katsu: Fry the pork chops for 3–4 minutes per side until the breading is a deep golden brown and the meat is cooked through.
8. 8Rest and Slice: Transfer the pork to a wire rack to drain for 2 minutes, then slice into thick vertical strips.
9. 9Plate: Place a generous mound of white rice on a plate and arrange the sliced pork katsu next to it.
10. 10Garnish: Pour the hot creamy curry sauce over half of the pork and garnish with fresh parsley before serving.