Smoked Pork Katsu Curry
This recipe combines the hearty depth of Japanese katsu curry with the smoky complexity of hot-smoked pork. A rub blend of curry, turmeric and mild chili forms a spiced crust that intensifies during smoking. The finished meat pairs excellently with a homemade Japanese curry sauce and steamed rice.
Ingredients(for 1 kg)
Instructions
Applying the rub
15 minutesThoroughly mix all rub ingredients. Trim the pork neck or shoulder of excess fat and massage the rub evenly on all sides. Rest covered in the refrigerator for at least 4 hours.
Preparing the smoker
30 minutesPreheat the smoker to 115-125 °C. Mix apple and oak wood chips. Remove the meat from the refrigerator 30 minutes before smoking and allow to come to temperature.
Smoking
5-7 hoursPlace the meat in the preheated smoker. Add wood chips every 90 minutes. Maintain temperature consistently between 115-125 °C until a core temperature of 72-75 °C is reached.
Resting and Serving
15 minutesRest the smoked meat for 15 minutes in aluminum foil. Then slice and serve with Japanese curry sauce and rice.
Pro Tip
Fry the smoked skin or crust separately until crispy and use it as a topping over the finished plate – this creates an authentic katsu contrast of crispy and tender.
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