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Pork Katsu Curry

Pork Katsu Curry

4rating out of 5

(294 reviews from our customers)

Prep Time

30 min



If you like the flavour of curry, but aren’t a fan of heat then this Japanese-style pork is for (kats)YOU! Our lightly pickled salad is just the ticket to counterbalance the textures and richness. If you’re keen on presentation, spoon your rice into a small bowl, press it in firmly, and then turn out to form a perfect circular shape.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 onion
200g carrots
1 British free range egg †
2 spring onion
10g fresh coriander
2 tbsp rice vinegar
pork loin steaks (2018)
2 British pork loin steaks
Panko breadcrumbs edit
60g breadcrumbs †
1 vegetable stock cube †
1 tbsp curry powder
You Will Need
Flour, olive oil, pepper, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • carrots
  • 1 British free-range egg<span class="strong">†</span>
  • 1 spring onion
  • 10g coriander
  • 2 tbsp rice vinegar
  • 2 x 150g British pork loin steaks
  • 60g panko breadcrumbs<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp curry powder
Typical Values per 100g per serving
Energy 661 kJ
126 kcal
2599 kJ
495 kcal
of which saturates
5.1 g
1.7 g
20 g
6.6 g
of which sugars
10.3 g
2.8 g
40.3 g
10.9 g
Fibre 0.5 g 2.1 g
Protein 10.7 g 42 g
Salt 0.77 g 3.02 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 British free-range egg
1 spring onion
spring onion
10g coriander
coriander (100%)
2 tbsp rice vinegar
rice, salt, water
2 x 150g British pork loin steaks
pork (100%)
60g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
  • Allergens highlighted by † (egg, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed

Check occasionally and once done, set aside until ready to serve


Meanwhile, boil a kettle (used in step 4)

Peel, top and tail the carrot(s)

Continue to peel lengths of carrot until you end up with a pile of carrot 'ribbons'

Once you've peeled as far as you can, grate the inner stem


Peel and finely dice the onion(s)

Heat 2-3 tbsp of vegetable oil in a large pan

Add the grated carrot, onion, curry powder and a pinch of salt

Cook on a medium heat for 5 min or until starting to colour


Combine the stock cube and 300ml (500ml) of boiled water

Add 1 tbsp (1 1/2 tbsp) of flour to the carrot mixture, cook for 1 min

Stir in the stock and 1/2 tsp (1 tsp) sugar, mixing well to combine

Continue to cook for 5-10 min or until thickened on a low heat


Slice the spring onions finely

Add the carrot ribbons, spring onion and coriander to a bowl

Add the rice vinegar - mix well

Set aside for step 8


Crack the egg(s) into a shallow bowl and beat well with a fork

On another plate, add 3 tbsp (6 tbsp) of plain flour and season generously with salt and pepper

On a third plate, add the breadcrumbs


Slice each pork loin steak in half lengthways, to form 4 (8) escalopes

Tip: Lay your hand flat over the steaks and carefully saw through with a sharp knife

Coat one escalope with the seasoned flour, tapping off any excess

Dip it in the egg and coat well, then roll it in the breadcrumbs and coat evenly

Repeat with the remaining steaks


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Heat a pan with 2 tbsp (4 tbsp) of vegetable oil and once hot add the pork

Cook on each side for 4 min, then season to your taste

Serve the rice, breaded pork, sauce and salad together

Tip: For authentic presentation, press the rice into a small bowl and turn out



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