Quick & Easy

Pork Katsu Curry | VJ Cooks

This New Zealand pork katsu curry is a weeknight meal that kids and adults alike are sure to love!

Intermediate
4
10 mins prep
20 mins cook

4 x 100g New Zealand pork schnitzels

Pork

¼ cup flour

1 egg

1 cup panko breadcrumbs

2 Tbsp olive oil

Curry

1 onion, sliced

1 carrot, peeled and chopped into ½ rounds

3 cups water

1 packet (92g) Golden Curry Mix

To Serve

2 cups cooked medium grain rice

1 cup shredded cabbage

4 Tbsp Japanese mayonnaise

1 spring onion, finely sliced

Ingredients

4 x 100g New Zealand pork schnitzels

Pork

¼ cup flour

1 egg

1 cup panko breadcrumbs

2 Tbsp olive oil

Curry

1 onion, sliced

1 carrot, peeled and chopped into ½ rounds

3 cups water

1 packet (92g) Golden Curry Mix

To Serve

2 cups cooked medium grain rice

1 cup shredded cabbage

4 Tbsp Japanese mayonnaise

1 spring onion, finely sliced

Nutrition

No items found.
01
Prepare the pork

If you have a meat tenderizer, you can even out the thickness of the steaks. Coat the pork in flour, then egg, and then panko crumbs.

01
02
Cook the pork

Heat 1 Tbsp of oil in a large nonstick frypan. Cook pork for a few minutes on each side until golden and cooked through. Set aside.

02
03
Cook the curry veggies

In a large pan, sauté onion with the remaining 1 Tbsp oil and stir until soft. Add the carrot to the pan.

03
04
Mix in the Golden Curry

Add water to the pan and bring to the boil. Add 1 packet of Golden Curry mix and stir until dissolved. Simmer for 5 minutes, stirring continually. If the sauce becomes too thick, add more water.

04
05
Serve

Slice the cooked pork and add it to a bowl on top of the cooked rice. Pour over the curry sauce and serve with shredded cabbage, spring onion and the mayonnaise.

05
Learn more about pan frying
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Quick & Easy

Pork Katsu Curry | VJ Cooks

This New Zealand pork katsu curry is a weeknight meal that kids and adults alike are sure to love!

10 mins prep | 20 mins cook
Intermediate
4

4 x 100g New Zealand pork schnitzels

Pork

¼ cup flour

1 egg

1 cup panko breadcrumbs

2 Tbsp olive oil

Curry

1 onion, sliced

1 carrot, peeled and chopped into ½ rounds

3 cups water

1 packet (92g) Golden Curry Mix

To Serve

2 cups cooked medium grain rice

1 cup shredded cabbage

4 Tbsp Japanese mayonnaise

1 spring onion, finely sliced

01
Prepare the pork

If you have a meat tenderizer, you can even out the thickness of the steaks. Coat the pork in flour, then egg, and then panko crumbs.

02
Cook the pork

Heat 1 Tbsp of oil in a large nonstick frypan. Cook pork for a few minutes on each side until golden and cooked through. Set aside.

03
Cook the curry veggies

In a large pan, sauté onion with the remaining 1 Tbsp oil and stir until soft. Add the carrot to the pan.

04
Mix in the Golden Curry

Add water to the pan and bring to the boil. Add 1 packet of Golden Curry mix and stir until dissolved. Simmer for 5 minutes, stirring continually. If the sauce becomes too thick, add more water.

05
Serve

Slice the cooked pork and add it to a bowl on top of the cooked rice. Pour over the curry sauce and serve with shredded cabbage, spring onion and the mayonnaise.