Pork Katsu, Curry Béarnaise, Gooseberry Recipe
Make Pork Katsu, Curry Béarnaise, Gooseberry Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Katsu
Curry Béarnaise
Gooseberry Compote & Garnish
Method
Pork Katsu
- 1
Prepare pork
Trim any excess fat from the pork chops. If thick, place each chop between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (this helps even cooking). Season both sides with kosher salt and freshly ground black pepper.
- 2
Set up breading station
Place the flour in a shallow bowl. In a second bowl whisk the beaten eggs with the milk until smooth. Place the panko in a third shallow bowl. Press the pork into the flour, shaking off excess; dip into the egg wash, letting excess drip off; then press firmly into the panko to coat thoroughly. For an extra-crispy crust, press on an additional thin layer of egg and panko.
- 3
Fry pork
Heat a large skillet over medium heat and add enough neutral oil to reach about 1/4 inch depth (about 1 cup). Heat until oil registers 350°F (175°C) or a breadcrumb sizzles and browns in 15–20 seconds. Fry the breaded chops 3–4 minutes per side until golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part. Do not crowd the pan; fry in batches if necessary. Adjust heat to maintain oil temperature.
- 4
Drain and rest
Transfer cooked katsu to a wire rack set over a baking sheet or to paper towels to drain for 3–5 minutes. Optionally finish with a small pat of unsalted butter on each chop while resting for gloss and extra flavor. Keep warm in a low oven (200°F/95°C) if making ahead.
- 5
Slice
Slice the katsu into 1/2-inch strips across the grain just before serving so each piece keeps its crisp coating.
Curry Béarnaise
- 6
Make tarragon reduction
In a small saucepan combine the white wine vinegar, dry white wine, chopped shallot, half of the chopped tarragon, chopped parsley, and crushed peppercorns. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (roughly 6–8 minutes). Strain through a fine sieve into a heatproof bowl, pressing on solids to extract flavor. Discard solids and let the liquid cool slightly.
- 7
Warm clarified butter and oil
Keep the clarified butter and vegetable oil warm (not hot) in a small saucepan or microwave in short bursts so they are fluid when emulsifying.
- 8
Emulsify egg yolks
Place the strained reduction in a small heavy-bottomed saucepan over very low heat or set a heatproof bowl over a barely simmering water bath (double boiler). Whisk in the egg yolks constantly until they thicken slightly and become glossy — this takes 2–3 minutes. Ensure the yolks do not scramble: low, controlled heat and constant whisking are essential.
- 9
Incorporate fats and curry
Very slowly drizzle the warm clarified butter and oil into the yolks while whisking vigorously to form a smooth, thick emulsion (like a hollandaise). If the sauce becomes too thick, whisk in a few drops of warm water to loosen. Stir in the curry powder, lemon juice, remaining chopped tarragon, salt, and white pepper to taste. Keep warm (off direct heat) until serving. Taste and adjust salt, lemon, or curry level as needed.
Gooseberry Compote & Garnish
- 10
Cook gooseberries
In a small saucepan combine the gooseberries, granulated sugar, and water. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook until berries begin to burst and the mixture thickens slightly, about 6–8 minutes for fresh and 8–10 minutes for frozen. If you prefer a smoother compote, gently mash with the back of a spoon or pulse briefly with an immersion blender.
- 11
Finish compote
Stir in lemon zest and lemon juice. If the compote is too runny, mix the cornstarch with a teaspoon of cold water to make a slurry, then stir into the compote and simmer 1 minute until thickened. Taste and adjust sugar or lemon as needed. Remove from heat and let cool slightly; compote will thicken more as it cools.
- 12
Plate and garnish
Place sliced pork katsu on plates. Spoon a generous drizzle of curry béarnaise over or alongside the katsu. Add a spoonful of warm gooseberry compote to the plate (on the side or dotted along the katsu) — the bright, tart fruit balances the richness. Garnish with remaining chopped tarragon (optional), microgreens or finely sliced scallions, and serve immediately.