Sponsored By:

Joyfully Grown

Chef:

Lisa
Lisa

Air-Fryer Pork Katsu Curry

If you know you know! Pork Katsu Curry is a signature Japanese meal, a hearty, comforting dish great for the first cool days of fall. It highlights how Japan has historically embraced and transformed foreign culinary influences, turning them into classics of its own. There is so much to talk about and to learn in this one, we can’t wait for you to join us!

Recipe

Air-Fryer Pork Katsu Curry

Servings: 4

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

For the Curry: 

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 Fuji apple, grated
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 tablespoons curry powder
  • 2 tablespoons flour
  • 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon honey (optional, if more sweetness is desired)
  • Salt and pepper to taste

For the Pork Katsu:

  • 4 pork cutlets
  • Salt and pepper
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup finely chopped almonds or walnuts
  • 1/4 cup finely chopped flaxseeds
  • Cooking oil for frying

For Serving:

  • Steamed brown rice
  • Chopped green onions
  • Pickled ginger (optional)

Instructions:

For the Curry:

1. Cook the veggies:

Heat vegetable oil in a large pot over medium heat. Add the onions and cook until translucent. Add the carrots and potatoes, cooking for about 5 minutes.

Add the garlic, ginger, and grated Fuji apple. Cook for another 2 minutes.


2. Make the sauce, season, and simmer:

Sprinkle in the curry powder and flour, stirring well to coat the vegetables.

Gradually add the broth while stirring to avoid lumps. Bring to a boil, then reduce to a simmer. Add the soy sauce and honey, if using. Simmer for about 20-25 minutes, or until the vegetables are tender and the curry has thickened.

Season with salt and pepper to taste.

For the Pork Katsu:

1. Bread the Pork Cutlets:

Season the pork cutlets with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, chopped nuts, and flaxseeds.

Dredge each cutlet in flour, then dip in the beaten eggs, and finally coat with the panko-nut mixture, pressing gently to adhere.

2. Cook:

Preheat your air fryer to 375°F (190°C) for about 5 minutes. Lightly spray both sides of the breaded pork cutlets with cooking spray.

Place the cutlets in the air fryer basket in a single layer. Do not overcrowd; you may need to cook in batches.

Air fry for 10-12 minutes, flipping halfway through, until the cutlets are golden brown and cooked through (internal temperature should reach 145°F). Lightly spray both sides of the breaded pork cutlets with cooking spray.

Place the cutlets in the air fryer basket in a single layer. Do not overcrowd; you may need to cook in batches.

Air fry for 10-12 minutes, flipping halfway through, until the cutlets are golden brown and cooked through (internal temperature should reach 145°F or 63°C).

3. Serve

Serve the curry over steamed brown rice. Top with sliced pork katsu and garnish with chopped green onions and pickled ginger, if desired.