Filling Pork Cutlet Curry
Filling Pork Cutlet Curry

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, filling pork cutlet curry. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Slice the pork cutlets into ½-inch slices. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.

Filling Pork Cutlet Curry is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Filling Pork Cutlet Curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have filling pork cutlet curry using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Filling Pork Cutlet Curry:
  1. Get 4 servings Store-bought curry roux
  2. Make ready 2 medium Potatoes
  3. Get 1 Carrot
  4. Get 2 medium Onions
  5. Make ready 1 clove Garlic
  6. Take 1/2 tsp Soy sauce
  7. Get 1/2 tsp Red wine
  8. Get Tonkatsu Pork Cutlet
  9. Take 4 Pork filet
  10. Make ready 1 Plain flour
  11. Make ready 1 Egg
  12. Make ready 1 Panko
  13. Take 1 Frying oil

Pork Cutlets with Curry and CorianderAs receitas lá de casa. Curry (カレー) is one of the most popular dishes in Japan and it is often make into Curry Rice (カレーライス), Curry Udon (thick noodles) and Curry Bun. The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. This deep-fried pork cutlet recipe I am going to share is slightly different than the traditional Japanese tonkatsu.

Steps to make Filling Pork Cutlet Curry:
  1. Heat oil in a pot, and saute the sliced garlic over low heat until aromatic. Add the vegetables cut to bite sizes and cook over high heat.
  2. Add 600 ml of water to the pot, and skim off any visible scum (check the roux package as some brands call for different amounts of water).
  3. Simmer for 20 minutes on a medium heat. Meanwhile, prep the tonkatsu. If the filet is sinewy, pound with your knife, and season with salt and pepper.
  4. Coat the filet with flour, egg, panko and transfer on a separate plate.
  5. Once the potatoes in Step 3 is soft, turn off the heat and add the roux blocks.
  6. Simmer on a low heat for another 15 minutes (a few minutes before it's done, add the red wine and soy sauce and simmer for 2 minutes to enhance the flavor).
  7. Fry the filet in 180ºC oil until golden brown. Drain the oil very well, cut into bite size pieces, and it's done!

The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. This deep-fried pork cutlet recipe I am going to share is slightly different than the traditional Japanese tonkatsu. The pork loin has a cheese filling in the middle, the cheese melts after deep-frying and adds another layer of flavor to the pork. When you take a bite, you hit the crispy breading on the outside. Our pork katsu curry recipe is warming, flavoursome, and a guaranteed crowd pleaser.

So that’s going to wrap this up with this special food filling pork cutlet curry recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!