Airfryer Japanese Pork Katsu Curry

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"Ditch the takeout and make this for your next Japanese-inspired dinner, and feel like you're eating at a fabulous Tokyo restaurant!"
-- @foodnservice

Recipe Description

Japanese Pork Katsu Curry combines crispy air-fried pork cutlets (traditionally known as “tonkatsu”) with a rich and comforting curry sauce with softened potatoes and carrots, all spooned over fluffy rice to enjoy in the curry gravy.
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  • Recipe Card
Prep time: 25mins
Cook time: 20mins
Serves or Makes: 2

Recipe Card

ingredients

  • 2 boneless Pork loin chops
  • 1 teaspoons Light soy sauce
  • 1/2 teaspoons Salt
  • 1/2 Black pepper
  • 1/4 teaspoons Onion powder
  • 1/4 teaspoons Garlic powder
  • 1/2 cup Potato starch
  • 1 Egg
  • 1 cup Breadcrumbs
  • 1 cup diced Potatoes
  • 1 cup diced Carrots
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black pepper
  • 2 ounces Japanese Curry cubes
  • 1 1/2 cups Water

Method

  • Step 1

    Preheat an air fryer to 360F (180℃). Marinate tenderized pork loins with light soy sauce, salt, black pepper, onion powder and garlic powder for 20 minutes.

  • Step 2

    Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs for coating.

  • Step 3

    Coat each pork loin with a thin layer of all-purpose starch, then dip it into the egg wash, and finally press it into panko breadcrumbs and coat evenly.

  • Step 4

    Place coated pork in the air fryer basket and spray or brush a thin layer of cooking oil on top. Air fry for 20 minutes, flipping halfway through to ensure even crispiness. The internal temperature should reach 145°F. Once done, set aside.

  • Step 5

    While the pork cutlets are cooking, prepare the curry sauce.

  • Step 6

    Heat cooking oil over medium heat in a pan.

  • Step 7

    Add diced potatoes and carrots and saute for 3 minutes or until the surface of potatoes is slightly browned

  • Step 8

    Add salt, black pepper, curry cubes and water to the pan. Cover with lid and bring to a simmer.

  • Step 9

    Allow the curry to cook for 5 minutes until potatoes and carrots are softened, stirring halfway through to ensure the curry cubes are fully dissolved.

  • Step 10

    Serve the curry sauce and pork cutlets over a bed of steaming rice. Sprinkle green onions and enjoy!

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