Japanese Pork Katsu Curry *Extra Crispy*

Extra CRISPY Japanese Pork Katsu Curry is one of my go-to comfort foods that is easy to make at home.

Japanese Pork Katsu Curry is one of my first ever viral recipes on TikTok and one of the most popular recipes on my blog.

I dare you to name a better combination than rich and creamy curry on top of extra-crispy pork chops.

In this blog post, you will find some tips and tricks to make perfect Japanese Pork Katsu Curry every single time at home! 

My sister requests Japanese Pork Katsu Curry every year for her birthday.

Japanese Pork Katsu Curry was one of the first recipes I’ve ever learned to make at home. It tastes fantastic the day of, but you can also use the leftover katsu to make Katsu Don the next day.

If you have never had Katsu Don before, it is crispy pork chops coated with savory umami onion and egg sauce, served on top of rice. 

Let’s start by making the Curry for the Japanese Pork Katsu Curry.

I like to use curry cubes to save time. My curry recipe is inspired by one of my favorite restaurants in Vancouver, BC – Raisu.

They always add a generous amount of black pepper to their curry, giving it an extra kick. I also have two other curry recipes on my blog.

The first is my EXTRA SAVORY Japanese Beef Curry which is also easy to make at home.

The beef is cooked till soft and tender that you can even break it apart with a fork. The curry has layers of flavor, from sauteed onions to my secret ingredients, dark chocolate, coconut milk, and apple!

The second recipe is my One-Pot EXTRA CREAMY Japanese Chicken Curry that you can make in less than 1 hour!

This recipe isn’t your traditional Japanese curry recipe, but give this secret ingredient a try, and you will be so surprised at how much creamier the curry will be! 

Pork Katsu (Tonkatsu) is my favorite Japanese dish of all time; I am confident that you will LOVE this recipe because I am extra picky when it comes to fried pork chops.

I am using a batter today; this will help ensure that the panko stays on, but it will also help protect the meat to ensure it is juicy on the inside while crispy on the outside.

I also like using a batter to prevent the skin from getting soggy when done frying.

With many other methods, the panko doesn’t stay crunchy long, but with this method, it is super crunch even after HOURS of frying. 

Ingredients (Serves 4) 

• 4 Pork Chops 
• 2 Eggs 
• ½ cup of Flour 
• ¼ cup of COLD Water 
• Salt and Pepper 
• 2 cups of Panko 

Curry: 

• 1 Onion sliced 
• 1 Carrot Cubed 
• 2 Potato Cubed 
• 1 tbsp of Black Pepper 
• 1 pack of Curry Mix 
• 3 cups of Water 

SHOP THE INGREDIENTS

PORK KATSU: 

1. Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides. 
2. In a bowl, mix flour, cold water, and two eggs till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency. 
3. Generously coat the pork chop in the batter and then in panko. Make sure to pat it so every part of the pork chop is coated in panko. 
4. In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, and it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel. 

CURRY: 

1. In a pot, drizzle in oil and turn the heat up to medium-high. 
2. Add in sliced onion and saute together for 4-5 minutes or until soft and translucent. 
3. Next, add the vegetable and saute for 1-2 minutes. 
4. Add in 3 cups of water and let it simmer for 10 minutes on low heat. 
5. Next, add in broken curry cubes and stir till thoroughly mixed. 
6. Finally, add 2 tbsp of black pepper and let it simmer for 10-15 minutes on low heat. 

8. In a bowl, mix flour, water, and egg; this will be the batter. 
9. Cover the pork chops with the batter and coat with panko. 
10. Turn the heat to medium-high and fry pork chops for 5-7 minutes or until golden brown on both sides. 

Print

Japanese Pork Katsu Curry

Extra CRISPY Japanese Pork Katsu Curry is one of my go-to comfort foods that is easy to make at home. Japanese Pork Katsu Curry is one of my first ever viral recipes on TikTok and one of the most popular recipes on my blog. I dare you to name a better combination than rich and creamy curry on top of extra-crispy pork chops. In this blog post, you will find some tips and tricks to make perfect Japanese Pork Katsu Curry every single time at home!

Prep Time5 minutes mins

Active Time35 minutes mins

Total Time40 minutes mins

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Keyword: 30 Minute Dinner, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, dinner Ideas, Easy, Easy Recipes, Japanese Food, Pork, Pork Recipe, QUICK RECIPES

Yield: 4 People

Materials

• 4 Pork Chops
• 2 Eggs
• ½ cup of Flour
• ¼ cup of COLD Water
• Salt and Pepper
• 2 cups of Panko

Curry:

• 1 Onion sliced
• 1 Carrot Cubed
• 2 Potato Cubed
• 1 tbsp of Black Pepper
• 1 pack of Curry Mix
• 3 cups of Water

Instructions

PORK KATSU:

• Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides.
• In a bowl, mix flour, cold water, and two eggs till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency.
• Generously coat the pork chop in the batter and then in panko. Make sure to pat it so every part of the pork chop is coated in panko.
• In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, and it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.

CURRY:

• In a pot, drizzle in oil and turn the heat up to medium-high.
• Add in sliced onion and saute together for 4-5 minutes or until soft and translucent.
• Next, add the vegetable and saute for 1-2 minutes.
• Add in 3 cups of water and let it simmer for 10 minutes on low heat.
• Next, add in broken curry cubes and stir till thoroughly mixed.
• Finally, add 2 tbsp of black pepper and let it simmer for 10-15 minutes on low heat.