Ingredients
2 Tbsp neutral oil (like Vegetable oil)
2 Tbsp butter
1 onion, diced
2 tsp ground ginger
4 garlic cloves, minced
2 cups chicken stock
1 apple, peeled and grated
1 tablespoon tomato paste
1/2 cup butter
1/2 cup all-purpose flour
1/4 cup curry powder
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 cup carrots, sliced
1 cup potatoes, sliced
Pork Katsu:
4 boneless pork loin chops
salt to taste
1/2 cup all-purpose flour
2 eggs plus a splash of water
2 cups panko breadcrumbs
Steamed rice
Instructions
Add the oil to a large saucepot over medium-high heat. Add the onion and cook for 3-4 minutes. Add the ginger, garlic and pinch of salt. Cook for another 2-3 minutes. Add paprika and 2 tbsp of butter. Add the curry powder and tomato paste and cook for a few minutes. Then add 1/2 cup of butter. Once it melts add the flour and cook for about 5 minutes (basically making a roux). Next, add the grated apple and 2 cups of chicken stock.
Blend the mix until smooth. Add carrots and potatoes and simmer for 20 minutes or until veggies are fork tender. Add the soy sauce, Worcestershire sauce, honey and stirring often, let it simmer for two minutes. Keep it warm.
For the pork katsu, first set up your breading station by placing the flour, beaten eggs and panko, in separate bowls.
With a meat mallet, flatten the pork loin portions until they are ½ an inch thick. Season them with salt and place in fridge for 30 minutes (if time allows). Otherwise proceed with the next step.
Toss the meat in the flour, coat it and shake off the excess. Then dip and coat in the egg wash, let it drain slightly. Then press it into the panko, make sure everything is well covered. Repeat with all the chops.
Fill up a large pot with about 2 inches of vegetable oil. Heat it to 350F, fry the pork chops, one or two at a time, depending on the size of your pot. Fry for four to six minutes or until golden brown and crisp, and repeat with the rest. Once done, slice the katsu for serving.
To plate, spoon steamed rice in a bowl and top with curry. Top that with the sliced katsu.
