Pork Katsu Curry (S&B Golden Curry)

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber and nutrients.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: store-brand curry powder

Homemade blends can be fresher and tailored to taste.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier with a higher smoke point.

Coarsely mince the onion. Thinly slice the mushrooms.

Heat the vegetable oil in a pan and stir-fry the onion until clear. Add the mushrooms and stir-fry for 2 min.

Add the water and bring to a boil. Simmer over medium heat for approx. 5 min.

Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.

Turn on the heat again, and simmer over low heat until the curry sauce thickens, stirring constantly.

Season the pork loin with salt and pepper, and coat with flour, beaten egg, and breadcrumbs.

Heat the vegetable oil to 170℃ (340℉), and fry the cutlet prepared in the previous step for 6-8 min until thoroughly cooked.

Drain the oil and cut into easy-to-eat pieces.

Place the rice and pork cutlet on a plate and pour over the curry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens