Description
This Tonkatsu Curry features crispy, breaded pork loin chops served with a rich curry sauce over steamed rice. Garnished with green onions and pickled ginger, its a comforting dish thats perfect for any occasion.
Ingredients
Scale
- 4 boneless pork loin chops (about 1 inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 2 tablespoons curry powder
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Steamed rice
- Chopped green onions, for garnish
- Pickled ginger, for garnish (optional)
Instructions
- Start by preparing the pork loin chops. Pat them dry with paper towels to remove excess moisture.
- Season both sides of the pork chops generously with salt and pepper.
- Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, add the panko breadcrumbs.
- Dredge each pork chop in flour, shaking off excess.
- Dip the floured pork chop into the beaten eggs, allowing excess to drip off.
- Coat the pork chop in panko breadcrumbs, pressing gently to adhere. Repeat for all chops.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Test oil temperature with a small piece of bread.
- Carefully place the breaded pork chops in the hot oil, frying for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F/63°C).
- Transfer the tonkatsu to a plate lined with paper towels to drain excess oil. Let rest for a few minutes before slicing.
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Add sliced carrots and diced potatoes, stirring to combine.
- Pour in the broth, ensuring vegetables are submerged. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Stir in soy sauce, curry powder, ketchup, and Worcestershire sauce. Mix well.
- Let the curry simmer for an additional 5-10 minutes. Adjust consistency with more broth or water if needed.
- Season with salt and pepper to taste.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Adjust the thickness of the curry sauce by adding more broth or water as desired.
- Serve with steamed rice and garnish with green onions and pickled ginger for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes