Pork katsu curry


Breaded pork

  • 4 lean pork steaks/loins
  • 2 eggs
  • 1/2 cup of any kind of finely milled flour (plain, tapioca flour, chickpea / besan)
  • 2 cups panko breadcrumbs OR almond meal for GF
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt & pepper
  • Olive oil

Curry sauce

  • Olive oil
  • 1 onion
  • 3 garlic cloves
  • 1 carrot, diced
  • 1 large potato, diced
  • 1 long celery stalk, diced
  • 1 1/2 tablespoon curry powder
  • 600ml beef stock
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 3 bay leaves
  • 1/2 teaspoon garam masala

Sides (optional)

  • Rice
  • Salad leaves
  • Raw cabbage, finely sliced
  • Pickled ginger


  1. To make the curry sauce, add olive oil, 1 diced onion and 3 garlic cloves crushed to a large pan on high to medium heat, cook until onion starts to soften
  2. Add carrot, potato and celery and cook for another few minutes
  3. Add 1 1/2 tablespoons of curry powder to vegetables and fry until everything is evenly coated then slowly add the 600ml of beef stock, stirring constantly
  4. Add 1 tablespoon of honey, 1 tablespoon of soy sauce, 3 bay leaves and 1/2 teaspoon of garam masala and stir until combined
  5. Reduce the heat to low and simmer until the potato has fallen apart and the sauce has thickened
  6. Beat pork steaks with a meat tenderiser until 1cm thin
  7. Add 1/2 cup flour onto a plate and spread out evenly
  8. Place 2 eggs in a bowl & whisk
  9. Add 2 cups of panko crumb or almond meal, 1 teaspoon onion powder, 1 teaspoon garlic powder and a pinch of salt and pepper to another plate. Mix well and spread out evenly
  10. Dip each pork steak into the flour then egg then crumb mixture and set aside
  11. Once all steaks have been crumbed, heat a fry pan on high heat with a shallow covering of olive oil (or cooking oil if you prefer)
  12. Fry crumbed pork until golden brown and cooked through
  13. Transfer to some paper towel to soak excess oil
  14. Slice the pork into strips and serve with rice topped with curry sauce. Add greens and pickled ginger to the side

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