Porc katsu curry

  • Prep time 15 mins
  • Cook time 20 mins
  • Serves 4


  • 4 boneless porc loin steaks
  • 75g seasoned plain flour
  • 1 large egg, beaten
  • 25g panko breadcrumbs
  • oil, for shallow frying

For the sauce:

  • 1 tsp vegetable oil
  • 1 onion, finely chopped
  • 2.5cm piece fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 tbsp medium curry powder
  • 2 tbsp plain flour
  • 250ml chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp honey


  1. Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes.
  2. Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to avoid any lumps.
  3. Add the honey and soy sauce – boil and simmer for approx. 10 minutes. You may need to add more water if it’s a bit thick.
  4. If you want a smooth sauce place in a blender.
  5. Prepare the porc by loosely wrapping in cling film and lightly bash with a rolling pin to make them a little thinner.
  6. Put the flour, egg and breadcrumbs in 3 different shallow bowls or plates.
  7. Dip the porc steaks in the flour, then the egg and then in the breadcrumbs ensuring they’re all coated.
  8. To cook, gently heat the oil in a frying pan and cook the porc steaks over a low-medium heat until cooked – approx. 8 mins each side.
  9. Serve with sticky rice the delicious katsu curry sauce and a nice crisp salad or slaw.
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