Pork Katsu Curry

Ingredients (5 servings)

Onion (1 cm pieces)
1 3/4 (350 g)
Carrot (1 cm pieces)
1/2 (100 g)
Potato (1 cm pieces)
1 (150 g)
Vegetable oil
1 Tbsp
540 ml
S&B Golden Curry Mix 92g 1 pack
Rice (cooked) As needed
【Pork Katsu】 Pork loin
650 g / 23 oz (130 g /serving)
Black pepper Pinch
Flour 30 g / 1.1 oz
Egg 2
Panko (Japanese breadcrumbs) 50 g / 1.8 oz
Vegetable oil As needed (adequate amount for frying)


  1. Cut the oninon, carrot and potato into 1 cm pieces.
  2. Stir-fry 【1】 with oil in a large pan for approx. 5-10min.
  3. Add the water and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, for approx. 15min.
  4. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
  5. Turn on the heat again and simmer for approx. 5min, stirring constantly.
    【Pork Katsu 】
    1. Season the pork with salt and pepper. Sprinkle the flour all over the pork, dip it in the beaten egg, and cover it with panko.
    2. Heat the oil for deep frying in a pot of a sufficient size to 170℃ (340℉).
    3. Deep fry the pork katsu for 6-8 minutes. (Adjust the frying time depending on the chicken size.)
    4. Do not put all the katsu pieces into the oil at once as doing so will lower the oil temperature.
    5. Turn the katsu over several times and fry until it becomes golden brown, then drain off excess oil.
  6. Place the cooked rice and the curry sauce on a plate, and top with the pork katsu, cut into easy-to-eat pieces.
    Serve with vegetables, as desired.