Add puree and coconut cream to pot and stir. Reduce heat to low, cover, and cook, stirring occasionally, until pork is tender when pierced with a fork, about 2 hours. Add stock and continue simmer ...

Make the curry Combine onion, garlic, and ginger in a blender, and process until smooth, about 15 seconds; set aside. Heat oil in a large saucepan over medium-low; add curry powder, and cook ...

Every katsu set comes with lots of little goodies to keep things interesting—sip miso soup between bites, snack on punchy pickles, and hand grind sesame seeds to sprinkle on top for a nutty punch.

Add pork, red pepper, jalapeño pepper, garlic and soy sauce and cook, breaking meat up with a wooden spoon, until it is just beginning to brown, and vegetables are crisp-tender, about 8 minutes.

Pat the pork slices dry, and season with 1/4 teaspoon of the salt and the pepper. In a large (12-inch), deep skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering.

Toast 15 fresh curry leaves, 18 whole cloves, 5 cardamom pods, one 4"-long Ceylon cinnamon stick, broken into small pieces, 2 Tbsp. black peppercorns, 1 Tbsp. coriander seeds, 1 tsp. cumin seeds ...

Stir in cooked pork and lime juice; heat through. Serve over hot orzo. Serves 4. *A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans.

Discard any marinade not used during cooking. Cook pork for about 5 minutes on each side. Allow to rest before serving. Internal temperature of pork should reach at least 145 degrees.

Lunchbreak: Pork Cutlet Katsu with Japanese Curry by: Kristina Miller Posted: Mar 11, 2025 / 12:35 PM CDT Updated: Mar 11, 2025 / 02:17 PM CDT ...