Name: Secret Sauces Pork Katsu Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless pork loin or pork chops; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cup all-purpose flour; 2 large eggs; 2 tbsp milk; 1.5 cups panko breadcrumbs; 1.5 cups neutral oil for frying (vegetable, canola, or peanut); 1 tbsp unsalted butter (optional, for finishing); 1 tbsp vegetable oil; 1 yellow onion, medium, thinly sliced; 1 carrot, peeled and cut into 1/2-inch rounds or half-moons; 1 russet or Yukon Gold potato, peeled and cut into 1-inch cubes; 2 cloves garlic, minced; 1 tsp ginger, minced; 3 cups water or low-sodium chicken stock; 4 oz Japanese curry roux (store-bought blocks, e.g., Golden Curry or S&B); 1 tsp soy sauce; 1 tsp honey or sugar (optional, to balance); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 1 cup short-grain Japanese rice (uncooked); 1.1 cups water for rice; 4 tbsp tonkatsu sauce or Worcestershire sauce; 2 cups shredded cabbage (optional); 2 lemon wedges (optional)

Method

Pork Katsu

Prepare and pound pork

Trim any excess fat from the pork loin or chops. If using chops, butterfly and then place between two sheets of plastic wrap or parchment and gently pound with a meat mallet or heavy pan until about 1/4 to 1/2 inch thick and an even thickness. Season both sides with kosher salt and black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow dish, whisk the eggs with the milk until combined. Place the panko breadcrumbs in a third shallow dish. Pat the pork dry with paper towels before breading.

Bread the pork

Dredge each pork cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press firmly into the panko so it adheres well and creates an even crust. Set breaded cutlets on a rack or plate while you heat the oil.

Fry the katsu

Pour oil into a large skillet to a depth of about 1/4–1/2 inch (roughly 1 to 1.5 cups depending on skillet size). Heat over medium-high until the oil reaches 350°F (175°C) or a piece of panko sizzles and browns gently within 10–15 seconds. Fry cutlets, 1–2 at a time without crowding, 2–3 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed to avoid burning. Transfer to a wire rack set over a baking sheet or paper towels to drain. If desired, add 1 tablespoon butter to the hot cutlets for a glossy finish and let rest 2 minutes; slice into strips before serving.

Japanese Curry

Prep and sauté aromatics and vegetables

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add the minced garlic and ginger and cook for 30–60 seconds until fragrant. Add the carrots and potatoes and stir to coat for 1–2 minutes.

Simmer vegetables

Pour in 3 cups water or chicken stock and bring to a boil. Reduce to a simmer, cover partially, and cook until the carrots and potatoes are tender, about 12–15 minutes. Skim any foam from the surface.

Finish curry with roux

Turn the heat to low. Break the Japanese curry roux into pieces and add them to the pot, stirring until completely dissolved and the sauce is smooth. Simmer gently for 5–8 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency. Stir in soy sauce, honey or sugar (if using), salt, and pepper. Taste and adjust seasoning.

To Serve

Cook rice

Rinse the 1 cup of short-grain rice under cold water until the water runs mostly clear. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker. Cook according to rice cooker instructions or on the stove: bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Assemble plate

Place a serving of rice on each plate. Spoon a generous ladle of Japanese curry next to or over the rice. Arrange sliced pork katsu on top of the curry or beside the rice. Drizzle tonkatsu sauce over the sliced katsu or serve on the side. Add shredded cabbage and a lemon wedge if desired.