Crispy Katsu Pork with Brown Rice & Homemade Curry Sauce
This crispy katsu pork dish is all about balance — crunchy panko-coated pork medallions, a rich and aromatic homemade curry sauce, and fluffy brown rice. The sauce is made from scratch with warm spices, ginger, garlic, and coconut milk, and it's full of flavour without being heavy.It’s easy to pull together and perfect for a weeknight dinner with a bit of flair.
Equipment
- Saucepan or deep frying pan
- Blender or immersion blender
- Air fryer (or oven)
- 3 Shallow bowls (for dredging station)
- Chopping board & knife
- Wooden spoon or spatula
- Small pot for rice
Ingredients
For the Katsu Sauce
- 2 tbsp spice mix equal parts turmeric, garlic powder, onion powder, mild curry powder, salt
- 2 tbsp vegetable oil
- 2 small onions diced
- 5 garlic cloves minced
- 1 large piece of ginger grated
- 3 medium carrots chopped
- 200 ml vegetable stock
- 1 can light coconut milk
- 1 tbsp honey
- 2 tbsp soy sauce
For the Crispy Pork
- 4 pork medallions
- 3 tbsp plain flour
- Salt pepper, garlic powder (to season the flour)
- 2 eggs beaten (with salt and pepper)
- 4 tbsp panko breadcrumbs
- Onion powder and salt to season the panko
- Oil spray for air fryer
To Serve
- 1 bag brown rice cook according to package instructions
Instructions
Make the Katsu Sauce
- In a dry pan, warm the spice mix until fragrant (1–2 minutes). Remove and set aside.
- In the same pan, heat oil. Sauté onions for 5–6 minutes until soft.
- Add garlic and ginger and cook another 1–2 minutes.
- Stir in the toasted spices.
- Add honey and soy sauce, mix well.
- Add carrots and vegetable stock. Bring to a boil and simmer for 10 minutes.
- Pour in coconut milk and cook until carrots are soft.
- Let the sauce cool slightly, then blend until smooth and creamy.
Prepare the Pork
- Season flour with salt, pepper, and garlic powder.
- Season beaten eggs with salt and pepper.
- Season panko with salt and onion powder.
- Dredge pork medallions: first in flour, then egg, then panko.
- Air-fry at 200°C for 12 minutes, flipping halfway, until golden and crispy.
Cook the Rice
- Prepare brown rice according to package instructions.
Serve
- Slice crispy pork and serve over brown rice with a generous pour of curry sauce.
Notes
The sauce keeps well in the fridge for 3–4 days and freezes beautifully.
You can use chicken or tofu instead of pork.
Make it spicy: add fresh chilli or chilli flakes when sautéing the onions.
If you don’t have an air fryer, bake the pork at 200°C for 20–25 minutes, flipping once.