Filling Pork Cutlet Curry

• 4 servings Store-bought curry roux
• 2 medium Potatoes
• 1 Carrot
• 2 medium Onions
• 1 clove Garlic
• 1/2 tsp Soy sauce
• 1/2 tsp Red wine
• 4 Pork filet
• 1 Plain flour
• 1 Egg
• 1 Panko
• 1 Frying oil

1. Heat oil in a pot, and saute the sliced garlic over low heat until aromatic.
2. Add the vegetables cut to bite sizes and cook over high heat.
3. Add 600 ml of water to the pot, and skim off any visible scum (check the roux package as some brands call for different amounts of water).
4. Simmer for 20 minutes on a medium heat.
5. Meanwhile, prep the tonkatsu.
6. If the filet is sinewy, pound with your knife, and season with salt and pepper.
7. Coat the filet with flour, egg, panko and transfer on a separate plate.
8. Once the potatoes in Step 3 is soft, turn off the heat and add the roux blocks.
9. Simmer on a low heat for another 15 minutes (a few minutes before it's done, add the red wine and soy sauce and simmer for 2 minutes to enhance the flavor).
10. Fry the filet in 180 degrees C oil until golden brown.
11. Drain the oil very well, cut into bite size pieces, and it's done!

curry roux, potatoes, carrot, onions, clove garlic, soy sauce, red wine, filet, flour, egg, oil

Taken from cookpad.com/us/recipes/152867-filling-pork-cutlet-curry (may not work)