Ingredients
For the Black Pepper Curry
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil
- 2 tablespoons coarsely ground black pepper
- 2 cups water
- 1 (3.5 oz) box Japanese curry roux cubes (like S&B Golden Curry)
For the Pork Katsu
- 4 (3/4-inch thick) boneless, center-cut pork loin chops
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup cold water
- 2 cups panko breadcrumbs
- Kosher salt and black pepper
- Neutral oil, for frying
- Cooked rice, for serving
First, Make the Black Pepper Curry
The key to this sauce is building a deep flavor base from the onions. In a large pot or Dutch oven, melt the unsalted butter and 1 tablespoon of neutral oil over medium heat.
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for ~20-25 minutes, until the onions are deeply caramelized, soft, and jammy.
Add the coarsely ground black pepper and cook for another minute until it’s very fragrant. Pour in the water, scraping up any browned bits from the bottom of the pot, and bring the mixture to a simmer.
Once simmering, add the curry roux cubes. Reduce the heat to low and stir until the roux has completely dissolved. Let the curry simmer gently for another 10 minutes to thicken.
Next, Prepare and Fry the Pork Katsu
While the curry simmers, prepare the pork. Use a knife to make a few shallow cuts along the fatty edge of each pork chop to prevent them from curling up when they fry. Season both sides generously with salt and pepper.
In a shallow dish, whisk together the all-purpose flour, eggs, and cold water to create a thick batter. Place the panko breadcrumbs in a separate shallow dish.
Dip a pork chop in the batter, letting any excess drip off. Then, press the chop firmly into the panko, ensuring it’s completely coated on all sides. Repeat with the remaining pork chops.
In a large skillet, pour in about an inch of neutral oil and heat it to 350F.
Carefully lay two of the breaded pork chops in the hot oil. Fry for ~3-4 minutes per side, until the katsu is a deep golden brown and the pork is cooked through. Remove the katsu to a wire rack to drain and immediately season with a little more salt. Repeat with the remaining two pork chops.
Finally, Assemble the Dish
Slice the cooked katsu into thick strips.
Serve a portion of steamed rice on a plate, place a sliced pork cutlet next to it, and ladle a generous amount of the black pepper curry sauce over the katsu and rice.
Japanese Black Pepper Katsu Curry
Ingredients
For the Black Pepper Curry
- 2 large yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil
- 2 tablespoons coarsely ground black pepper
- 2 cups water
- 1 box Japanese curry roux cubes (like S&B Golden Curry) 3.5 oz
For the Pork Katsu
- 4 boneless 3/4-inch thick, center-cut pork loin chops
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup cold water
- 2 cups panko breadcrumbs
- Kosher salt and black pepper
- Neutral oil for frying
- Cooked rice for serving
Instructions
- Melt butter and oil in large pot over medium heat.
- Add onions and salt, cook 20-25 minutes until deeply caramelized.
- Stir in black pepper, cook 1 minute until fragrant.
- Add water, scrape bottom, bring to simmer.
- Add curry roux cubes, reduce heat, stir until dissolved. Simmer 10 minutes.
- Score fatty edges of pork chops, season with salt and pepper.
- Whisk flour, eggs, and water for batter. Place panko in separate dish.
- Dip pork in batter, then coat with panko.
- Heat 1 inch oil to 350F in large skillet.
- Fry pork 3-4 minutes per side until golden brown.
- Drain on wire rack, season with salt.
- Slice katsu into strips.
- Serve over rice with curry sauce.
