Pork Katsu with Laksa Curry

What do you get when you combine Japanese pork cutlets with savory spicy curry? The most incredible crispy pork katsu with laksa curry! A restaurant-worthy meal that's ready in 30 minutes.

Watch how to make this

Ingredients

• Lemongrass: Adds a bright, citrusy, and aromatic flavor to the laksa curry sauce. It provides a fresh, herbal note that complements the other spices. If unavailable, you could use lemon zest, though the flavor will be different.
• Laksa paste: This is a key ingredient that forms the base of the curry sauce, which is made from spices, shrimp paste, chilies, lemongrass, and galangal. I used homemade laksa pasta but if you're buying it, I recommend Por Kwan laksa paste.
• Coconut milk: Adds richness and creaminess to the curry sauce. Use full-fat coconut milk for the best results.
• Fish sauce: Contributes depth and umami flavor to the curry sauce. You can use soy sauce if preferred.
• Brown sugar: Balances the spiciness and acidity in the curry sauce, adding a subtle sweetness that rounds out the flavors.
• Pork loin: The main protein in this dish. It's lean and tender, making it ideal for katsu as it cooks quickly and remains juicy.
• Spices: We're using cumin, coriander, paprika, and turmeric to season the pork. These spices are commonly found in laksa paste so we're doubling down on the flavors and using it to flavor the pork.
• Panko: Japanese panko breadcrumbs create a crispy, light, and crunchy coating for the pork katsu. The crumbs are larger than regular breadcrumbs resulting in a crispy crunchy texture.

Substitutions and variations

• Protein: You can substitute pork with chicken breasts or thighs. For a vegetarian version, use firm tofu.
• Gluten-free: Substitute panko with gluten-free panko and use gluten-free all-purpose flour instead of regular all-purpose.

Step-by-step instructions

Step 1: Make curry

Let's begin by making the laksa curry sauce. Heat oil in a medium saucepot over medium heat, then sauté minced garlic and ginger until aromatic, about 30 seconds.

Bruise lemongrass using a mallet or the flat side of your knife to pound on the aromatic. This step helps the lemongrass release its essential oils, which are located in its tough skin. This is important when using lemongrass in dishes where cooking time is short.

Add bruised lemongrass, laksa paste, and coconut milk, bringing the mixture to a simmer. Continue simmering for 5 minutes to allow the flavors to meld.

Season the sauce with fish sauce and brown sugar, then remove from heat and stir in lime juice. Adjust the seasoning with salt if needed and discard the lemongrass. Set the sauce aside and keep warm while you prepare the pork.

Step 2: Season pork

Now let's move on to the protein, the pork katsu. At this point, you may be thinking, "What's the difference between Japanese pork katsu and pork schnitzel?" While pork katsu and pork schnitzel are similar in that they both involve breaded and fried pork cutlets, there are some key differences.

Pork katsu is a Japanese dish typically served with a sweet and tangy tonkatsu sauce, while schnitzel is of Austrian origin and is often served with lemon wedges or a variety of gravies. The breading for katsu usually uses panko breadcrumbs, which result in a lighter, crispier texture, whereas schnitzel traditionally uses finer breadcrumbs.

Schnitzel also requires you to pound the pork into thin cutlets. For this version, we're only pounding the pork until it's ¾-inch thick. You can also take an extra step to cut slits around the outer membrane of the pork to prevent it from curling as it cooks.

Season the pork loin with salt, black pepper, cumin, coriander, paprika, and turmeric, ensuring even coverage. You can marinate the pork in the spices overnight to let the seasonings soak in, however, it is optional.

Step 3: Prepare pork

Next, set up a breading station with three shallow bowls: one with flour, another with beaten eggs mixed with a little flour, and a third with panko breadcrumbs. Beating eggs with flour creates a thicker egg wash, which helps the breadcrumbs stick better.

Dredge each pork slice in flour, shaking off the excess, then dip in the egg mixture, and finally coat thoroughly with panko, pressing the breadcrumbs firmly onto the pork to ensure good adhesion.

Step 4: Cook pork

Heat oil in a large sauté pan to a depth of about 1 inch, bringing it to 340°F over medium-high heat. Carefully lay the breaded pork into the hot oil, cooking until golden brown on both sides, about 5-6 minutes total. You may need to cook the pork in batches to avoid overcrowding the pan. Once cooked, transfer the pork to a paper towel-lined plate to drain excess oil.

For the crispiest results, make sure the oil is at the correct temperature before frying, and avoid overcrowding the pan, which can lower the oil temperature and result in greasy, less crispy katsu.

Ladle the sauce on a serving platter and place the katsu on top. You can also serve the sauce on the side to make sure the pork stays crispy.

Garnish the pork katsu with laksa curry with chopped cilantro and sesame seeds and dig in!

This recipe puts a unique spin on pork katsu by pairing it with a flavorful Southeast Asian-inspired laksa curry sauce, creating a fusion of culinary traditions. As much as I love the traditional versions of both dishes, I think I may love this fusion just a little more. It's a magical pairing if I do say so myself!

Make-ahead and storage tips

• Make-ahead: You can cook the laksa curry the day before and reheat it before serving. You can also bread the pork and store it in the fridge until ready to cook.
• Store: Keep the sauce and pork in separate containers and store in the fridge for up to 3 days. Reheat the katsu in an oven or air fryer to maintain crispiness.

Frequently asked questions

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Recipe

Print Recipe

Pork Katsu with Laksa Curry

Total Time30 minutes mins

Course: Main Course

Cuisine: Japanese, Southeast Asian

Keyword: pork

Servings: 4

Author: Christine Ma

Ingredients

Laksa curry sauce

• 1 tablespoon oil
• 2 garlic cloves minced
• 2 teaspoons minced ginger
• 1 lemongrass stalk bruised
• ½ cup laksa paste
• 14 ounces canned coconut milk
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• juice of ½ lime
• salt to taste

Pork katsu

• 4 slices of pork loin, about 5 ounces each pounded to ½-inch thickness
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon paprika
• ½ teaspoon turmeric
• ½ cup all-purpose flour plus 2 tablespoons flour
• 2 large eggs
• 2 cups panko
• 2 tablespoons chopped cilantro
• 1 teaspoon toasted sesame seeds

Instructions

• Make laksa curry sauce. Heat oil in a medium saucepot over medium heat. Add garlic and ginger and saute until aromatic, about 30 seconds. Add lemongrass, laksa paste, and coconut milk. Bring to a simmer. Continue to simmer for 5 minutes.
• Season sauce with fish sauce and brown sugar. Remove from heat and add lime juice. Adjust seasoning with salt if needed. Discard lemongrass, set sauce aside, and keep warm.
• Prepare pork. Season sliced and pounded pork loin with salt, black pepper, cumin, coriander, paprika, and turmeric.
• Place ½ cup flour in one shallow bowl. Beat 2 eggs with remaining 2 tablespoons flour in another bowl and place panko in a third bowl. Dredge pork slices in flour, shaking off the excess. Dip pork in egg mixture and coat in panko, pressing the breadcrumbs firmly into the pork.
• Heat enough oil in a large saute pan to come up the sides 1-inch. Bring to 340 degrees F over medium-high heat.
• Press breaded pork in panko again and carefully lay in the frying oil. Pan the pork until golden brown on both sides, about 5-6 minutes. You may have to cook the pork in batches.
• Remove pork from the oil and drain excess oil on papertowels. Transfer to a serving platter and garnish with chopped cilantro and sesame seeds. Serve with laksa curry sauce.

Notes

You can make the laksa curry sauce the day before and reheat it before serving.

If you're preparing this dish ahead of time, you can bread the pork and chill it until ready to cook. You can also reheat the fully cooked pork in the air fryer until hot.