Pro Tips
**Chef's Tips & Troubleshooting:**
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pork Katsu Curry
Tonkatsu with homemade Japanese curry sauce. I made the sauce similar to retro curry. This recipe is a must try!
Instructions
- Make the brine by combining all brine ingredients in a cooking pot, except for the ice cubes. Let it boil. Stir until sugar and salt dilutes completely. Let it cool down. Combine brine solution and ice cubes.
- Arrange pork chops in a resealable plastic bag and then pour the brine solution with ice cubes in it. Seal the bag. Refrigerate for not more than 8 hours.
- Make the curry sauce by melting 2 tablespoons butter in a pan. Add onion. Cook until the texture becomes soft. Add garlic and ginger. Stir and then add carrot and potato. Continue cooking for 1 minute. Add apple and 1 cup water. Let boil. Cover and cook for 6 minutes. Set aside.
- Make the roux by melting 3 tablespoons of butter in a cooking pot. Add all-purpose flour. Stir and continue cooking for 4 minutes. Add curry powder and garam masala. Cook while stirring for a minute. Pour 1 ¾ cups water in the cooking pot. Stir until mixture thickens. Add Knorr Pork Cube. Stir. Add the contents of the pot with potato and onion. Continue cooking for 3 to 5 minutes. Season with salt and ground black pepper. Set aside.
- Make the pork tonkatsu by rinsing pork with running water. Pat dry using paper towels.
- Heat oil in a cooking pot to 350F. While oil is heating, dredge a piece of pork chop in flour. Shake-off excess. Dip in beaten egg and the dredge in Panko breadcrumbs. Dip again in egg and then dredge in breadcrumbs once more.
- Deep fry breaded pork chop until the outer part turns golden brown and internal temperature reads 145F or more. Remove from the pot and let it cool down. Slice into serving pieces.
- Arrange a cup of rice on a plate. Top with sliced pork tonkatsu and then pour curry sauce on top.
- Serve warm.
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Pro Tips & Troubleshooting
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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