Adapted from Easy Chicken Katsu Bowls, using pork instead of chicken.
Ingredients
Pork katsu
- 4 boneless pork loin chops, about 1/2 inch thick
- 1 cup all-purpose flour
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp ground black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Neutral oil, for shallow frying
Curry mayo
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tbsp curry powder
- 1 tsp honey
- 1 tsp rice vinegar
- 2 to 3 tsp sriracha
Bowls
- 4 cups cooked rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced or shaved into ribbons
- 2 green onions, thinly sliced
- Sesame seeds
Steps
- Pat the pork dry. If the chops are thick or uneven, cover them with plastic wrap and gently pound them to an even 1/2-inch thickness.
- Set up three shallow bowls: flour mixed with the salt and pepper, beaten eggs, and panko seasoned with a pinch of salt. Coat each pork chop in flour, then egg, then panko, pressing the crumbs on well. For an extra-thick crust, repeat the egg and panko steps.
- Heat about 1/4 inch of neutral oil in a large skillet over medium heat. Fry the pork until the crust is crisp and golden and the center reaches 145°F, about 3 to 4 minutes per side. Transfer to a wire rack or paper towel-lined plate and rest for 3 minutes.
- Whisk together the mayonnaise, yogurt, curry powder, honey, rice vinegar, and sriracha. Taste and adjust the salt or heat.
- Divide rice among four bowls. Add cucumber and avocado, then slice the pork and place it on top. Drizzle with curry mayo and finish with green onion and sesame seeds.
Notes
- Pork katsu is best straight from the pan. Reheat leftovers in a hot oven or air fryer to restore the crisp coating.
- The curry mayo also works as a dip for roasted vegetables.