Crispy Japanese Curry Pork Chop Rice (Katsu Kare)

Golden, ultra-crispy pork cutlets served over fluffy white rice with a rich, savory Japanese curry sauce packed with tender potatoes and carrots.

Ingredients

• 500 g pork tenderloin or pork shoulder meat
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp dark soy sauce
• 2 potatoes
• 1 red onion
• 2 carrots
• 1 box Japanese curry blocks
• 500 ml water
• 50 g all-purpose flour
• 2 eggs
• 100 g breadcrumbs
• to taste cooking oil

Instructions

1. 1Pound the Pork Cutlets

   

   Place the pork tenderloin or pork shoulder meat on a wooden cutting board and use the back of a cleaver to pound the meat. This process tenderizes the muscle fibers, ensuring the cutlets become soft and absorb the marinade more effectively.

   Tip: Pound evenly across the surface without tearing the meat completely.
2. 2Season with Salt and Pepper

   

   Place the prepared pork cutlets into a metal container and sprinkle freshly ground black pepper and sea salt over them. This builds the foundational seasoning layer for the meat.

   Tip: Grind the black pepper fresh for the most aromatic flavor profile.
3. 3Add Soy Sauce

   

   Pour dark sauce from a bottle directly onto the seasoned pork cutlets in the metal container. The sauce provides savory depth and a rich color base for the marinade.

   Tip: Pour in a steady stream to distribute the sauce evenly over the meat.
4. 4Massage and Marinate

   

   Pour additional liquid seasoning or aromatic liquid from a small metal bowl over the pork cutlets. Use your hands to thoroughly mix and massage the marinade into every part of the meat.

   Tip: Ensure all surfaces of the cutlets are coated with the liquid to maximize flavor absorption.
5. 5Cover and Rest

   

   Place a plastic lid tightly over the container holding the marinated pork cutlets. Let the meat rest and marinate for 30 minutes so the flavors fully penetrate the pork.

   Tip: Keep the container in a cool place or refrigerator during the resting period if your kitchen is warm.
6. 6Dice the Vegetables

   

   Place peeled potatoes, red onions, and carrots on a wooden cutting board and chop them into small, uniform cubes using a cleaver. Uniform sizing ensures even cooking when they are simmered later.

   Tip: Keep your fingers curled inward while dicing to ensure safe knife handling.
7. 7Stir-fry diced red onions

   

   Pour the diced red onions into a heated wok with cooking oil. Stir-fry them over medium heat until they become translucent and release their aromatic fragrance.

   Tip: Keep the heat at medium to sweat the onions properly without burning them.
8. 8Add carrots and potatoes

   

   Add the diced carrots and potatoes into the wok along with the sautéed onions. Continue to stir-fry everything together for a few minutes to evenly coat the vegetables in oil.

   Tip: Stir-frying the potatoes and carrots briefly helps seal in their shape before adding liquids.
9. 9Pour in water

   

   Pour clean water into the wok until all the diced vegetables are completely submerged. Bring the mixture to a boil to prepare for simmering.

   Tip: Adding enough water at this stage ensures the vegetables cook evenly through.
10. 10Add curry blocks

    

    Drop the curry blocks directly into the simmering pot of vegetables and water. Stir gently to help the blocks dissolve into the liquid.

    Tip: Lower the heat slightly when adding curry blocks so they dissolve smoothly without clumping at the bottom.
11. 11Simmer the curry sauce

    

    Stir the simmering curry sauce thoroughly with a ladle to ensure the seasoning is evenly distributed. Let it cook until the vegetables soften and the sauce thickens.

    Tip: Stir occasionally to prevent the potatoes and carrots from sticking to the bottom of the wok.
12. 12Coat pork cutlet in flour

    

    Take a marinated pork cutlet and press it firmly into a plate of dry flour to coat all sides evenly. Shake off any excess flour before moving to the next step.

    Tip: Ensure the pork is completely dry before flouring so the coating adheres properly.
13. 13Dip the Pork Cutlet in Egg

    

    Take the floured pork cutlet and submerge it into the bowl of beaten egg liquid, ensuring the entire surface is evenly coated so the breadcrumbs adhere properly.

    Tip: Let any excess egg drip off slightly before moving it to the breadcrumbs to avoid a soggy coating.
14. 14Coat with Breadcrumbs

    

    Place the egg-coated pork cutlet onto the plate of yellow breadcrumbs and gently press down with your fingers to ensure a thick, even layer adheres to both sides.

    Tip: Press firmly but gently so the breadcrumbs form a solid crust without tearing the meat.
15. 15Place in the Air Fryer

    

    Transfer the fully breaded pork cutlet into the air fryer basket lined with parchment paper that has been lightly sprayed with oil, then spray a little more oil over the top of the cutlet.

    Tip: Spraying oil on both the paper and the top of the cutlet ensures a golden, crispy crunch without deep frying.

Storage & Reheating

Burn It Off

Frequently Asked Questions