curry pork chop rice

How to Make Curry Pork Cutlet Rice: A Step-by-Step Guide

Curry pork cutlet rice (katsu curry rice) is a beloved Japanese dish, blending crispy fried pork with rich, savory curry. Here’s a simple recipe to recreate it at home.

Ingredients:

- 2 pork cutlets (pounded thin), salted and peppered

- 1 cup all-purpose flour, 2 eggs (beaten), 2 cups panko breadcrumbs

- Oil for deep-frying

- 2 tbsp curry powder (or 4-store-bought curry roux blocks)

- 1 onion (chopped), 2 carrots (diced), 3 potatoes (cubed)

- 2 cups chicken broth, 1 tbsp soy sauce

Steps:

1. Prepare the pork: Dredge each cutlet in flour, dip in egg, then coat with panko. Deep-fry at 170°C until golden (3-4 mins). Drain on paper towels.

2. Make curry: Sauté onion, carrots, and potatoes until soft. Add broth and simmer 15 mins till tender. Stir in curry powder (or roux blocks) and soy sauce; cook 10 mins till thick.

3. Serve: Place rice on a plate, top with crispy pork cutlet, and pour curry over. Enjoy with a side of pickles!

Tips: For extra flavor, add a spoonful of honey or apple to the curry. Adjust spice level with chili powder. This hearty meal is perfect for weeknight dinners!