Berkshire Pork Loin Katsu Curry Recipe

Rinse the rice in cold water until the water runs mostly clear (about 3–4 rinses). Drain 10–15 minutes.

Combine rinsed rice and 1.8 cups water in a medium saucepan. Let sit 20 minutes if time allows. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff and stir in 1 tsp rice vinegar if using.

While rice cooks, pat the pork loin dry and trim any excess fat. If the loin is thicker than 1 inch, slice into two cutlets or butterfly and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Sweat aromatics

Heat a 10-inch heavy skillet or saucepan over medium heat. Add 2 tbsp butter. When melted, add chopped onion and diced carrot. Cook, stirring occasionally, until the onion is translucent and beginning to brown, about 8–10 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Build flavor

Stir in 1.5 tbsp curry powder and 2 tbsp flour. Cook, stirring constantly, 1–2 minutes to bloom the spices and cook the flour slightly (this forms the roux).

Deglaze & simmer

Add 1 tbsp soy sauce, 1 tbsp Worcestershire sauce and 1 tbsp tomato paste; stir to combine. Gradually whisk in 2 cups chicken or pork stock, scraping the pan to lift any browned bits. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until the sauce thickens and the carrots are tender.

Finish sauce: taste and add 1 tsp honey (or sugar), 1/2 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, add up to 1/4 cup additional stock or water; if too thin, simmer a few extra minutes. Keep warm on very low heat while frying the pork.

Set up a breading station: one shallow bowl with 1/2 cup flour, one bowl with the 2 beaten eggs, and one shallow plate with 1.75 cups panko. Season the flour lightly with a pinch of salt and pepper.

Dredge each seasoned pork cutlet in flour, shaking off excess, dip into beaten egg making sure it's fully coated, then press into panko breadcrumbs until well covered. Let the breaded cutlets rest 5 minutes to help the coating adhere.

Heat a large skillet over medium heat and add 1 cup neutral oil (enough to come about 1/4-inch up the side). Heat to 350°F (175°C) or until a small piece of panko sizzles and browns gently in ~15 seconds. Fry the cutlets 2–3 minutes per side, depending on thickness, until golden brown and cooked through (internal temp about 145°F/63°C). Do not overcrowd—fry in batches if needed.

Transfer fried cutlets to a wire rack set over a sheet tray or paper towels to drain and rest 3–5 minutes. If desired, keep in a warm oven (200°F/95°C) while finishing remaining cutlets.

Slice each cutlet into 1/2-inch strips just before serving.

Plate: mound rice on one side of each plate. Arrange sliced pork katsu alongside the rice.

Ladle the curry sauce generously over the pork and a little over the rice. Garnish with 2 tbsp pickled red ginger (beni shoga or fukujinzuke) and sprinkle thinly sliced green onions on top.

Serve immediately with lemon wedges on the side if you like a bright squeeze over the pork.