Rinse the pork and slice thinly. Peel and wash the carrot and potatoes, then cut them into bite-sized cubes. Cut half the onion into small dice and the other half into thin wedges. Slice the garlic. The curry roux comes in blocks, which you can find at Japanese grocery stores.

Rinse the pork, trim off excess fat, and make two shallow cuts along the edges to prevent curling while frying. Pound lightly with the back of a knife to tenderize. Season both sides with a little salt and pepper (if using tempura flour, skip seasoning as it’s already seasoned).

Beat the egg with 1 tablespoon water in a bowl. Place flour on a plate. Put panko breadcrumbs on a large plate.
- Dredge the pork in flour to coat both sides, then dip in the egg mixture. Finally, coat evenly with panko, pressing gently so the breadcrumbs stick well.
- Heat oil in a small pot over medium heat. Fry each pork cutlet until golden on one side, then flip and fry the other side until golden.

Wash the cabbage and slice thinly. Rinse under cold running water, drain well, and chill in the fridge wrapped in plastic wrap. When the pork is golden on both sides, transfer to a plate lined with paper towels and let rest for 5 minutes. Then return to the hot oil and fry each side for another 30 seconds. Remove and stand the cutlets upright on paper towels to drain excess oil and keep the crust crisp.