Cooking Steps

• Start by trimming the edges of the pork chops, cutting through the fat to prevent curling during cooking. Using the back of a knife, gently flatten the pork to tenderize it. Season both sides with salt and pepper.
• In a mixing bowl, combine the flour, cold water, and eggs to create your batter for the extra crispy Japanese pork katsu curry. Whisk until you achieve a thick but smooth consistency, ensuring no lumps remain.
• Generously dip each seasoned pork chop into the batter, ensuring a thorough coating. Next, press the chops into the panko, patting it onto the surface to create a thick, even layer.
• In a large frying pan, heat a generous amount of oil over medium heat. To check if the oil is ready, drop in a small piece of panko; it should float and sizzle within five seconds.
• Carefully place the battered and panko-coated pork chops into the hot oil. Fry them for 3-4 minutes on each side until they turn crispy and golden brown. Transfer the pork chops to a paper towel-lined plate.
• In a separate pot, drizzle in a little oil and heat it over medium-high. Add the sliced onion, sautéing for 4-5 minutes until it becomes soft and translucent.
• Add the cubed carrots and potatoes to the sautéed onions. Stir well and continue to sauté for an additional 1-2 minutes.
• Pour in 3 cups of water, bringing the mixture to a gentle simmer over low heat. Let it cook for about 10 minutes.
• Break up the Japanese curry cubes and stir them into the pot, ensuring they dissolve completely into the simmering liquid. Add the black pepper for an extra kick.
• Once the curry sauce is thick and fragrant, slice the crispy pork katsu into strips and arrange them over a bed of rice, generously ladling the rich curry sauce over the top.