Pork katsu curry

• Cutting the pork chop fat: This helps to break down the fat whilst frying and prevent the pork chop from curling.
• Don't overcrowd the saucepan when frying the pork chops: When you add food to hot oil, it temporarily lowers the oil's temperature. If you add too much at once, the oil temperature drops significantly, leading to: longer cooking times, greasy, soggy food instead of crispy results, uneven cooking.
• Rest the pork chops: Allow cooked meat to rest before slicing to retain juices and improve tenderness.

• Traditionally, pork chops were used as the meat of choice however the use of chicken breast is popular as well. For a vegetarian alternative, try using tofu instead.
• Try to use granny smith apples for their tartness which adds a nice balance to the sweetness that helps to cut through the richness. If not possible, opt for other green apples that are tart such as crispin or pippin apples. That being said, the use of apples is not required so can be skipped altogether.
• If you can't get your hands on panko, you can use blended fresh bread instead. Either use as is or toast in the oven for extra crunch.
• Rather than creating a curry roux, you can simply use pre-packaged Japanese curry cubes. Boil the vegetables in water and once nearly cooked add the curry cubes.

Store the curry and pork katsu separately to prevent the crispy breading from becoming soggy.

• Refrigeration: Store both the curry and pork katsu in separate airtight containers. It will store in the refrigerator for up to 3-4 days.
• Freezing: Allow the curry and pork katsu to cool completely, then transfer them to separate freezer-safe containers or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.

• Oven: To re-heat fried pork chops in the oven without losing too much fat, preheat to 175°C. Place the pork chops on a wire rack over a baking sheet and cover loosely with foil to retain moisture. Heat until the internal temperature reaches 74°C, then uncover for the last few minutes to crisp up. Let them rest briefly to keep them juicy.
• Microwave: Using the microwave can be used to quickly re-heat only the curry. However, if frozen, allow it to fully defrost overnight in the fridge beforehand. Re-heat until piping hot throughout.
• Stove: Allow the frozen curry to defrost overnight in the fridge before re-heating on the stove. Heat over medium heat, stirring occasionally, until the sauce is hot throughout. Do not let it boil. Re-heat fried pork chops in a pan with small amount of oil over medium heat. Place the pork chops in the skillet and cook for about 3-4 minutes on each side, or until the internal temperature reaches 165°F (74°C). Flip the chops occasionally to ensure even heating and to crisp up the coating. Let the pork chops rest briefly before serving.