Pork Tonkatsu Curry

Name: Pork Tonkatsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 2 Pork loin steaks; 1 egg (beaten); 1 cup all purpose flour; 2 cups panko breadcrumbs; 1 pinch of white pepper; 1 tbs garlic granules; 1tbs smoked paprika; 1 1/2 tbs Curry paste; 500ml water (boiled); 2 potatoes; Around 5 mushrooms; 3 baby corn; 1 red onion; 1 carrot; 1 bunch spinach; 2 cups basmati rice; Salt; Msg

17 steps

Prep:20minCook:30min

Crunchy, tender pork cutlets serves over a bed of hearty rice before being smothered in a luscious, simple curry.

Updated at: Thu, 17 Aug 2023 12:00:10 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

168

High

Nutrition per serving

Calories1547.3 kcal (77%)

Total Fat22 g (31%)

Carbs259.6 g (100%)

Sugars9.1 g (10%)

Protein68.7 g (137%)

Sodium1344 mg (67%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Prepare the curry!

Step 1

Chop the vegetables into even, bite sized pieces. Mince the onions a little finer than the rest.

Step 2

Add a tbs of oil to a saucepan and set it to medium high heat, enough to get some colour to our vegetables when we add them.

Step 3

Add the onions to the oil once it is hot. Cook until just barely translucent.

Step 4

Once the onions have cooked out, add in the rest of your vegetables and saute until soft with some slight colour.

Step 5

Add in 1 1/2 tbs of curry paste and saute in with the vegetables until everything is coated.

Step 6

Add ~500ml of boiling water to the pot, enough to just about cover everything. Turn the heat to low and add the spinach before covering. Leave to simmer for around 30 minutes.

Prepare the rice!

Step 7

Wash 2 cups of basmati rice before covering it with around 3 cups of water. (I typically use the method where if you touch the rice with your finger and the water reaches your first knuckle, that's enough!)

Step 8

Add the rice to a steamer (or a pan) and set off for 30 minutes (on low heat if on the stovetop)!

Prepare the pork!

Step 9

Add enough oil to coat the bottom of a wide frying pan, preferably with deep sides. Set it to medium-high heat.

Step 10

Fill 3 separate containers with 1 egg (beaten), 1 cup of all purpose flour, and 2 cups of panko.

Step 11

Dry off the pork chops with kitchen towels. Season lightly with salt and let rest for 10 minutes.

Step 12

Once the pork has had a chance to dry brine, pat it dry again with kitchen towels. Then begin by coating the pork chops one by one in the combination of breadings, as follows;

Step 13

1. Dredge the pork chops in the beaten egg, making sure every inch is coated.

Step 14

2. Coat the egg-coated pork chop in the flour mixture, making sure to cover it thoroughly.

Step 15

3. Bring the pork chop back to the egg mixture, coating it thoroughly a second time.

Step 16

4. Lay the dredged pork chop in the panko now, making sure to press the flakey breadcrumbs into the surface of the pork gently, to ensure it sticks. Make sure it's well covered on all sides with the panko!

Step 17

Carefully add the breaded pork chops to the (hopefully now hot!) oil. Fry for around 3 minutes each side, depending on how thick the pork chops are.