Filling Pork Cutlet Curry

Filling Pork Cutlet Curry

There are many different ingredients you could add to enhance the flavor of curry, but my family prefers red wine and soy sauce. It results in a really rich and delicious taste.

Ingredients: 4 servings

Store-bought curry roux
4 servings
2 medium
2 medium
1 clove
Soy sauce
1/2 teaspoon
Red wine
1/2 teaspoon
Tonkatsu Pork Cutlet
Pork filet
Plain flour
as needed
as needed
Frying oil
as needed


1. Heat oil in a pot, and saute the sliced garlic over low heat until aromatic. Add the vegetables cut to bite sizes and cook over high heat.
2. Add 600 ml of water to the pot, and skim off any visible scum (check the roux package as some brands call for different amounts of water).
3. Simmer for 20 minutes on a medium heat. Meanwhile, prep the tonkatsu. If the filet is sinewy, pound with your knife, and season with salt and pepper.
4. Coat the filet with flour, egg, panko and transfer on a separate plate.
5. Once the potatoes in Step 3 is soft, turn off the heat and add the roux blocks.
6. Simmer on a low heat for another 15 minutes (a few minutes before it's done, add the red wine and soy sauce and simmer for 2 minutes to enhance the flavor).
7. Fry the filet in 180ÂșC oil until golden brown. Drain the oil very well, cut into bite size pieces, and it's done!

Story Behind this Recipe

Katsu curry is one of those dishes that you get sudden cravings for. This is a recipe to make when you feel like feasting.