Deep-fried Pork Katsu Curry!
So for any of you who have been to Wagamama’s Chain Restaurant or been to some Oriental Cafe/Restaurant you may have come across this dish and I reckon 99% of you loved it.
What more could you ask for? Deep-fried pork and Curry! Two of the best foods, combined into one dish, just for you! How nice is that?!?!?!
So, below is my own take on how to make this wonderful and golden coloured dish so you don’t have to go out and spend your student loan on something like this when instead it could be used to buy more booze! ;D
(Preparation/Cooking time: 30-45 Minutes, Difficulty Level: 3 – S’Alright)
- Pork Steaks (About 1 inch thick steaks if you cut them yourself like I did)
- Curry Paste (If you can’t get authentic Chinese style curry, you can use other cheap ones from your local shop, i.e. Indian Curry. Basically, use whatever curry paste you love)
- (Optional) Coconut Milk (Works best if using Chinese Curry Paste)
- Garlic (Finely Chopped)
- Onion (Diced)
- Breadcrumbs/Japanese Panko Breadcrumbs
- Plain flour
- Sunflower/Frying Oil
- (Optional) Corn Flour
- Meat Tenderiser/Rolling Pin/Your Fists/Anything you can pound meat with
- Deep Pan for Deep Frying
- Deep pan to make curry sauce
- Large mixing bowl (Best if it was a wide and flat bottomed one as well)
1) Start by washing and laying out your pork steaks flat on a chopping board.
- If you want you can trim off any excess fat at this stage if you don’t like it.
2) Season both sides of steak with salt and pepper.
3) Place some cling film over the top of it and bash the living c**p out of it with your tenderiser or whatever you want to beat your meat up with.
4) Remove the cling film and place your pork into the mixing bowl.
5) Spoon in a few tbsp of flour into it until all the meat is lightly coated and semi-dry.
6) Then pour in whisked eggs into the bowl and again try coat all the meat in it.
- Use about 1 egg per 4 steaks.
7) Next throw in your breadcrumbs until your meat is fully coated in it.
- If you don’t think there is enough or it isn’t sticking to the meat add another egg into it.
8) Pour your oil into the deep pan and turn on to medium heat.
- Test if the oil is hot enough by throwing in bits of breadcrumb mix into it. If it bubbles and fizzes gently, the oil is ready.
- But you don’t want it to bubble too rapidly and under no circumstances should there be smoke emanating from it.
9) Once oil is hot and ready, dust off any excess breadcrumbs from your steaks and gently place them into the oil to fry.
- Allow to fry on one side for about 3-4 minutes before flipping it over and refrain from flipping it over too many times.
- (Optional) If you don’t want to deep fry it or don’t have enough oil to deep fry it. Just pour in a few millimetres of oil into a shallow pan, turn onto medium heat and cook the meat on both sides until crispy and golden.
10) Whilst your steaks are frying, in the other pan on a low/medium heat, cook your onions and garlic until soft and translucent, i.e. slightly see through.
11) Next, add your curry paste and coconut milk (if using) and mix in with onions and bring to a light simmer.
- (Optional) If you want a thicker sauce, you can thicken it by taking 3 parts corn flour and 1 part water mixture and slowly pour into the chicken bit by bit whilst stirring until you get your desired consistency. On the other hand, if you want the sauce to be thinner and runnier, just add some more runny coconut milk or some water.
12) Once the steaks are golden and brown and cooked through, remove from pan and place on kitchen towels to drain any of the excess oil.
13) Plate it up by placing it on top of some cooked rice with a side of salad, then drizzle as little to as much of the curry sauce you want, all over it.
14) Serve and Enjoy!