Name: Tonkatsu with curry sauce
Yield: 4
Ingredients: 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; Curry sauce; 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

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.

Ingredients

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

Curry sauce

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

Method

1.For 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).

2.Preheat 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.

3.Spoon some curry sauce onto plates, top with pork and serve with rice, cabbage and remaining curry sauce.