Your Cart
Pork Katsu & Gochujang Curry
Serve over rice for a warm and cozy dinner.
Curry
2 tbsp neutral oil
6 oz.broccoli florets, chopped
- 1. Prep the pork loins: Cut slits into the white connective tissue on the outer edge of each pork loin or pork chop. This prevents it from curling up as it cooks. Flatten each pork loin to about ¾ inch thickness.
- 2. Dredge the pork loins: Add the egg, flour, and, Panko bread crumbs to separate bowls. For a crispier crust, mix a tablespoon of flour with the egg to create a thicker egg wash for more bread crumbs to adhere to.
- 3. Salt and pepper the pork, then coat it in flour and shake off the excess. Next, dip it into the beaten egg and firmly press into the Panko bread crumbs for a thick, generous layer of breading.
- 4. Heat oil in a large heavy-duty pot or fryer, add enough oil to deep fry the cutlets. Heat the oil to 340°F over medium heat to ensure the pork fully cooks without burning the bread crumbs. If you don't have a thermometer, drop some bread crumbs into the oil. It's ready when it begins to sizzle.
- 5. Gently place a pork cutlet into the oil and deep-fry for 5 to 6 minutes per side or until the pork is fully cooked and the Panko coating is golden brown and crispy.
- 6. Repeat with the remaining cutlets and work in batches to avoid lowering the oil temperature. Keep the cutlets in an oven to keep warm while making the curry.
- 7. To make curry, add an extra 1 tbsp of oil and the chopped broccoli to the skillet set to high heat. Leave the broccoli undisturbed on the skillet, letting it fry and char on high heat, about 5 minutes. Once the broccoli edges are charred, set aside on another plate.
- 8. Add diced onions to the same skillet with the reserved oil. Sauté on medium heat for 2 minutes or until the onions are softened.
- 9. Add minced garlic and anchovies and continue frying for another 5 minutes, or until garlic is fully cooked through. Add another drizzle of oil if the mixture is drying out or sticking to the skillet.
- 10. Add Bowlcut x Ji Won Choi gochujang sauce, honey, rice vinegar, salt, and ground turmeric. Stir and sauté for 7–10 minutes, or until the mixture has fried down into a deep brown paste. If the paste at any point sticks to the pan or burns, add a ¼ cup of water to deglaze the pan.
- 11. Add coconut milk and water and stir to meld and incorporate the paste and liquids completely. Lower the heat to medium-low and add the charred broccoli and let simmer in the curry for 2–3 minutes or until just tender.
- 12. Cut up the pork katsu and serve with curry on the side and rice.
