Quick Pork Katsu Curry

Ingredients

• ¾ lb pork shoulder or pork chops, boneless
• ½ cup panko breadcrumbs
• 1 box (3.5 oz) Japanese curry sauce (packaged, roux-style)
• 1.5 cups cooked white rice
• 1 large egg
• ¼ tsp each salt and pepper

Instructions

1. 1

   Place the pork on a cutting board. If using pork shoulder, use a sharp knife to cut the meat lengthwise into 2 pieces, each about 3/4 inch thick (like cutting a deck of cards). If using chops, skip to step 3.

2. 2

   Lay a piece of plastic wrap over each pork piece. Use the flat side of a meat mallet to gently pound the pork until it is about 1/2 inch thick and even all over—you want uniform thickness so it cooks evenly.

3. 3

   Crack the egg into a shallow bowl and whisk it with a fork until the yolk and white are completely mixed together, about 10 seconds.

4. 4

   Pour the panko breadcrumbs into a separate shallow bowl or plate.

5. 5

   Pat the pork dry with a paper towel—this helps the coating stick. Sprinkle both sides evenly with salt and pepper.

6. 6

   Dip one piece of pork into the egg bowl, coating both sides completely, then lay it in the panko and press gently so breadcrumbs stick to both sides. Transfer the breaded pork to a clean plate and repeat with the second piece.

7. 7

   Place a 12-inch skillet over medium-high heat and pour in 3 tablespoons of neutral oil. Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds—this tells you it is hot enough.

8. 8

   Carefully lay both pieces of breaded pork into the hot oil. You should hear an immediate, steady sizzle. Cook without moving them for 4 minutes, until the bottom is golden brown like honey.

9. 9

   Flip the pork pieces using tongs or a spatula and cook the second side for 3 more minutes, until it is also golden brown.

10. 10

    Transfer the pork to a clean plate. Reduce the heat to medium and pour 1 cup of water into the same skillet, using a wooden spoon to scrape up the stuck-on brown bits from the bottom—this adds flavor to the sauce.

11. 11

    Break the curry roux into 4–6 chunks and drop them into the hot water. Stir constantly with a spoon for about 2 minutes until the roux has completely dissolved and the sauce is smooth and dark amber-colored.

12. 12

    Place the cooked pork pieces back into the skillet, spooning some curry sauce over each one. Simmer gently for 1 minute to heat through.

13. 13

    Divide the rice evenly between two plates or bowls, mounding it in the center of each.

14. 14

    Place one piece of pork katsu on top of the rice on each plate, then pour half of the curry sauce over each serving.

Tools you’ll need

• cutting board
• sharp knife
• meat mallet
• plastic wrap
• two shallow bowls or plates
• paper towels
• 12-inch skillet
• tongs or spatula
• wooden spoon
• fork

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