Pork Katsu Curry for cheaters

Katsu is a wonderful Japanese food creation. Sure, there are other versions of it around the world, like Schnitzel, but there’s something about katsu. I think it is the unique texture and lightness of Panko breadcrumbs. They are, in my opinion, the best breadcrumbs in the world. I have no idea how to make them, so I confess I buy them in. 

Katsu can be served with a fruity sauce or curry sauce. If you are lucky and get to visit Japan, you will find specialist katsu restaurants. These take crispy, breaded cutlets to a new level. Elevated to lovingly made, art form, they are crunchy and crisp on the outside and soft and tender on the inside. Sometimes they will do a cheeky little tempura on the side. 

As I have confessed, I buy readymade Panko breadcrumbs. Other breadcrumbs, I might be prepared to make out of stale bread. Another thing I buy in is Japanese curry sauce. 

Japanese grocers sell many different curry sauce products. I favour the curry cubes, which are sold in little flat boxes with trays of solidified curry concentrate, waiting to be broken up and brought back to life. 

Here is my pork katsu curry for cheaters like me. I hope you like it. I got my ingredients from the Japan Centre and See Woo. Hopefully they are not difficult for you to find. 

Pork Katsu Curry for cheaters

Serves 2

Ingredients: 

2-3 pork loin chops

1 egg

Panko breadcrumbs

Plain flour

Salt and pepper

Vegetable oil

Half a mug of frozen peas

1 carrot, peeled and cut into thin slices of 4-5mm

1 potato, peeled and cut into

1 onion, peeled and finely diced

Japanese curry sauce block

400 ml water

Japanese rice, cooked, to serve

A dessert spoon of pickled red ginger, to serve

A sprinkle of toasted sesame seeds, to serve [optional]

1. Beat the egg in a mug with a fork. 

2. Using a meat tenderiser, smash the pork loin chops until around half and inch (1cm) thick and flat. 

3. Set up three plates, which should be at least as large as the now-smashed pieces of pork. One should have Panko breadcrumbs (around two handfuls), one should have the beaten egg. The last should have plain flour, which you will need to season with salt and pepper.

4. In a small pan, fry the onion until soft in a little vegetable oil (10 minutes).

5. In the meantime, parboil the carrot and potato in another pan (10-12 minutes). 

6. Take the pork pieces and initially dip in the flour, then the egg, then the breadcrumbs. Make sure the pork is covered liberally in the breadcrumbs to give lots of crunch.

7. Break up the curry sauce block or curry cubes, and combine with the water in a pan, when the curry has dissolved, put on the heat and add the onion, carrot and potato. Heat gently for 8 minutes. 

8. Fry the breaded pork for 6 minutes in all, three minutes each side. It should be a lovely golden brown. 

9. Add the peas to the curry sauce and continue to cook for another 2-3 minutes. 

10. Carefully cut the pork katsus into one inch thick (2.5cm) slices.

11. Serve up with cooked rice at the bottom, then the sauce, then the katsu slices. Put the pickled ginger on the side. Top with toasted sesame seeds, if using. 

French "country" style pork chops

The heating has been switched on both at home and at work. I've got my "Big Coat" and gloves out. The season has turned and Autumn is here. When this happens, I crave comfort food. 

This is a French inspired recipe, using Autumnal porcini mushrooms and courgettes. I used "single clove" garlic, although you do not have to. You could simply use 2-3 cloves of regular garlic.

Because you cook the chops and the sauce in the same frying pan, you save on washing up!

Serves 2-3

Ingredients

10g dried porcini

120g button mushroom, sliced

1 onion, finely chopped
1 leek, topped, tailed and cut into half moons

1 "single clove" garlic bulb, peeled and very finely diced

1 courgette, partially peeled, halved and finely sliced

125ml creme fraiche (I used reduced fat, but do not feel obliged!)

3 pork chops

200ml white wine

1 tsp Dijon mustard

1 tbsp fresh/frozen tarragon leaves, chopped

olive oil

sea salt

freshly ground black pepper

You will need a large frying pan with a lid.

Method

1. Soak the porcini in hot water for at least 30 minutes.

2. Drain the porcini, reserving the water, and chop finely.

3. Pour some olive oil into a non-stick pan and heat up. When hot, add the pork chops.

4. Cook the pork chops for 2 minutes on each side, and remove from the heat. 

5. Put the same pan back on the hob, adding a little more olive oil if needed. Reheat and add the onions. Fry the onions for 5 minutes on a medium heat, until beginning  to soften.

6. Add the garlic, leeks, porcini and mushrooms. Mix well.  Put the lid on and cook on a low heat for 8-10 minutes.

7. Add the courgettes, mix well. Cook with the lid on for another 2-3 minutes. 

8. Add the white wine and 3 tablespoons of the porcini water. Cook on a high heat with the lid off until the wine smell has disappeared and the sauce is beginning to thicken.

9. Add the tarragon, Dijon mustard and reduced fat creme fraiche. Mix well. 

10. Once mixed put the pork chops back into the pan. Cover with the sauce. Replace the lid and cook on a low heat for another 10 minutes. 

11. Serve with mashed potatoes (made with milk, butter and freshly ground black pepper) and steamed mange tout.