Japanese curry sauce lends sweetness and a little spice to the panko-crumbed tonkatsu. It's a hefty dish that's made for cold nights and second helpings.
- 4 boneless pork loin chops, pounded to 2cm-3cm thick
- Seasoned plain flour, for dusting
- 2 eggs, lightly beaten
- 100 gm (2 cups) panko crumbs
- Sunflower oil, for shallow-frying
- Steamed rice, very thinly shredded cabbage, and pickled ginger (optional),to serve
- 1 tbsp neutral oil, such as grapeseed or sunflower oil
- 1 tbsp finely grated ginger
- 1 garlic clove, finely chopped
- 1 tbsp Japanese curry powder (such as S&B brand; see note) or mild curry powder
- 1 tbsp plain flour
- 400 ml chicken stock
- 2 tbsp light soy sauce
- 2 tbsp apple juice
- 2 tsp honey
- 1For curry sauce, heat oil in a saucepan over medium-high heat, add ginger and garlic, and sauté until fragrant (1-2 minutes). Add curry powder, stir until fragrant, then add flour and stir until dark golden (1-2 minutes). Slowly whisk in stock, soy sauce, juice and honey, and simmer, whisking occasionally, until thick (4-6 minutes).
- 2Preheat oven to 100°C. Dust pork with flour, shaking off excess, then dip in egg and coat with crumbs, shaking off excess. Heat 2cm oil in a large frying pan over medium-high heat until shimmering, then fry pork until golden (2-3 minutes each side). Transfer to oven until cooked medium (2 minutes). Slice pork thickly.
- 3Spoon some curry sauce onto plates, top with pork and serve with rice, cabbage and remaining curry sauce.
Japanese curry powder is available from select Asian grocers