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Pork Katsu Curry Recipe

Tonkatsu with homemade Japanese curry sauce. I made the sauce similar to retro curry. This recipe is a must try!
Prep Time20 mins
Cook Time45 mins
Course: Main Course
Cuisine: Japanese
Keyword: chicken curry, katsu, tonkatsu
Servings: 3 people
Calories: 5059kcal
Author: Vanjo Merano


  • 3 pieces pork chops
  • 1 ½ cups cooking oil
  • 3 cups cooked white rice

Brine Ingredients:

  • 2 cups water
  • 2 cups ice cubes
  • 1/4 cup salt
  • 2 tablespoons brown sugar
  • 2 pieces dried bay leaves

Breading Ingredients:

  • ½ cup all-purpose flour
  • 1 ½ cup Panko breadcrumbs
  • 2 pieces eggs beaten

Curry Sauce Ingredients

  • 1 piece Knorr Pork Cube
  • 1 piece onion chopped
  • 1 piece carrot sliced
  • 1 piece potato cubed
  • 1 teaspoon ginger grated
  • 1 clove garlic grated
  • ½ piece apple peeled and grated
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 ¾ cups water
  • Salt and ground black pepper to taste


  • Make the brine by combining all brine ingredients in a cooking pot, except for the ice cubes. Let it boil. Stir until sugar and salt dilutes completely. Let it cool down. Combine brine solution and ice cubes.
  • Arrange pork chops in a resealable plastic bag and then pour the brine solution with ice cubes in it. Seal the bag. Refrigerate for not more than 8 hours.
  • Make the curry sauce by melting 2 tablespoons butter in a pan. Add onion. Cook until the texture becomes soft. Add garlic and ginger. Stir and then add carrot and potato. Continue cooking for 1 minute. Add apple and 1 cup water. Let boil. Cover and cook for 6 minutes. Set aside.
  • Make the roux by melting 3 tablespoons of butter in a cooking pot. Add all-purpose flour. Stir and continue cooking for 4 minutes. Add curry powder and garam masala. Cook while stirring for a minute. Pour 1 ¾ cups water in the cooking pot. Stir until mixture thickens. Add Knorr Pork Cube. Stir. Add the contents of the pot with potato and onion. Continue cooking for 3 to 5 minutes. Season with salt and ground black pepper. Set aside.
  • Make the pork tonkatsu by rinsing pork with running water. Pat dry using paper towels.
  • Heat oil in a cooking pot to 350F. While oil is heating, dredge a piece of pork chop in flour. Shake-off excess. Dip in beaten egg and the dredge in Panko breadcrumbs. Dip again in egg and then dredge in breadcrumbs once more.
  • Deep fry breaded pork chop until the outer part turns golden brown and internal temperature reads 145F or more. Remove from the pot and let it cool down. Slice into serving pieces.
  • Arrange a cup of rice on a plate. Top with sliced pork tonkatsu and then pour curry sauce on top.
  • Serve warm. Share and enjoy!


Calories: 5059kcal | Carbohydrates: 330g | Protein: 41g | Fat: 403g | Saturated Fat: 63g | Trans Fat: 4g | Cholesterol: 160mg | Sodium: 30556mg | Potassium: 1099mg | Fiber: 19g | Sugar: 47g | Vitamin A: 12185IU | Vitamin C: 19mg | Calcium: 439mg | Iron: 13mg