Iberico Secreto Katsu Curry
- 3 - 4 people Feeds
- 15m Prep time
- 30m Cook time
This Japanese comfort food classic is a perfect way to use this tender cut of Iberico pork. The meat is so flavourful and the golden coating extra crunchy thanks to panko breadcrumbs.
The pork is best served sliced with the curry sauce and plenty of plain white rice. This Iberico pork may be served slightly blushing pink in the centre, unlike regular pork.
Once you’ve learnt to make this mild yet addictive curry you will instantly add it to your repertoire. Everyone will ask for the recipe!
Recipe by Helen Graves.
- 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
- 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 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 highly 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.