Iberico Secreto Katsu Curry

Name: Iberico Secreto Katsu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 x 700g acorn fed Iberico secreto; 200g panko breadcrumbs; 2 eggs, lightly beaten; 200g + 2 tablespoons plain flour; Vegetable or groundnut oil for frying; 1 onion, diced; 2 carrots, diced; 1 thumb ginger, peeled and grated; 3 cloves garlic, crushed or grated; 1 tablespoon curry powder; 1/2 teaspoon turmeric; 1/2 teaspoon garam masala; 500ml chicken stock; 2 teaspoons honey

Drogo

Servings

Prep Time

15 minutes

Cook Time

30 minutes

This Iberico Secreto recipe puts a luxurious Spanish twist on a Japanese favourite, combining beautifully marbled Iberico pork with the crisp coating of katsu and a rich, aromatic curry sauce. Iberico Secreto is known for its exceptional tenderness, juicy texture and rich flavour, making it an ideal cut for Iberico katsu. The contrast between the golden, crunchy coating and succulent pork creates a wonderfully satisfying dish.

Perfect for a comforting lunch or dinner, this Iberico katsu brings together the rich character of Spanish pork with the familiar flavours of Japanese-style curry. Serve with steamed rice and plenty of curry sauce for a deliciously indulgent meal that puts a gourmet spin on classic comfort food.

Ingredients

Iberico Secreto Katsu Curry

1 x 700g acorn fed Iberico secreto
200g panko breadcrumbs
2 eggs, lightly beaten
200g + 2 tablespoons plain flour
Vegetable or groundnut oil for frying
1 onion, diced
2 carrots, diced
1 thumb ginger, peeled and grated
3 cloves garlic, crushed or grated
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala
500ml chicken stock
2 teaspoons honey

Directions

Method

Fry onion and carrot over a medium heat until beginning to colour - 8-10 mins.
Add the garlic and ginger and cook, stirring, for a minute longer.
Add the curry powder and turmeric and cook, stirring, for 30 seconds or so.
Add the 2 tablespoons of plain flour, then slowly pour in the chicken stock, stirring with each addition (you can add it more quickly as it is incorporated).
Add the honey, bring to the boil, then reduce to a low simmer and cook for 20 minutes, stirring regularly.
Season well with salt and add the garam masala.
Transfer to a blender and blend to a smooth sauce (always be careful not to fill the blender more than halfway when blending hot liquids). Cover the sauce and set aside.
Heat oil for deep frying to 180C.
Cover 1 plate with the remaining plain flour and season well with salt and pepper. Cover another plate or shallow bowl with the egg and a third with the panko crumbs.
Dip the pork first into the flour, then into the egg and then into the crumbs, making sure it is well coated.
Deep-fry the meat for 2-3 minutes each side, or until deep golden brown. Serve sliced, with rice and the curry sauce.