Crispy Pork Katsu | Recipe
The only curry we
sorry @ San Francisco
“I’m so crispy, so crispy, my jeans nine hundred, shoes eight-fifty!” - Kin Folk Kia shine
Just kidding. I would never spend that much on pants and kicks. But I do like crispy things; which is why this crispy pork katsu recipe is one of my favorite quick snacks.
Prepared correctly, this shit crispier than a fresh ruffles chip. Crispier than an Aaron Rodgers hail mary pass into the end-zone with 1 second left to play. Crispier than Crispin Glover. It’s got some crunch to it, is what I’m tryna sez.
So here’s what you’ll need:
1 package pork chops (no bone) - the thinner the better
2 cups flour
2 cups panko
Canola Oil (or any other oil with a high smoke point)
S&B Japanese Curry Sauce mix (optional)
Frozen vegetable mix (optional)
These things are delicious on their own. But add some curry and serve it over some rice with scallion toppings? Fuckin dy-no-mite! First, let’s talk about the pork katsu. Then, we’ll get to the curry.
The pork chops should be about 1/4 inch thick each. If they’re bigger (grocery stores sell them in 1/2 inch cuts too), just slice them through horizontally. Then, pat them dry
Now, prepare 3 different bowls. One with the flour, one with the eggs (beat them) and the last with the panko. The bowls should be big enough for the pork chops to lay in flat.
Take a pork chop and toss it in the flour. Make sure it’s fully coated with a light layer of powder.
Then, dip the pork chop in the egg. It should be fully coated, but make sure to drip off any excess.
Finally, toss the chop in the panko. Make sure the entire thing is coated, but it shouldn’t be clumpy.
Heat the oil in a medium sauce pan. Make sure that the pork chop can fit flat in the oil.
Softly slide a pork chop into the oil so that it’s fully emerged. Let it fry for 20 seconds on one side, then flip it and let it cook for another 20. Remove the chop from the oil and place it on a plate (with a paper towel on it to soak the excess oil). You’ll want to do the chops one at a time so that they don’t stick together.
(Optional) A healthier way to cook them is to use the oven. With this method, pre-heat the oven to 450. Slick a bit of oil on a baking pan and place all the chops down so that they’re not touching. Put them in the oven and let them cook for 10 minutes. Flip them, then cook them another 5 minutes. They won’t be as crispy with this method, but that’s the trade-off for health or whatever.
Once that smells hits your face, you may not even be able to wait until the curry ready. But, if you got major discipline, then here’s how to turn this thing into a whole meal:
Pork Katsu Curry on Rice Steps
Heat 1 cup water to a boil in a medium sauce pan.
Break 1 S&B Japanese Curry Sauce mix brick into little pieces.
Slowly drop the curry pieces into the boiling water while stirring.
Continue stirring and reducing the curry until it’s a thick, curry like consistency (about 5-6 minutes).
(Optional) If you want to get fancy, you can toss some frozen veg mix in there too (carrots, peas and green beans). Let em chill in the sauce for a minute to warm em up.
Lay some white rice down, put the katsu on and top with curry sauce. Sprinkle some chopped scallions on top to put that shit in a chokehold!
Eat that shit and take a food coma nap after.
You can even put this shit on ramen.