Coconut Curry Pork Cutlet Rice (Katsukare)

Crispy air-fried pork cutlets smothered in a rich, velvety coconut curry sauce and luscious coconut cheese sauce over fluffy rice.

Ingredients

• 1 piece pork cutlet
• 1 pinch black pepper
• 1 pinch salt
• 1 tbsp cooking wine
• 2 tbsp starch
• 2 pieces eggs
• 1/2 cup breadcrumbs
• 1 tbsp oil
• 2 cloves minced garlic
• 1/4 cup diced onions
• 1/2 block curry block
• 1/2 bowl water
• 350 ml coconut milk
• 1 tbsp light soy sauce
• 3 pieces eggs for scramble
• 2 slices cheese
• 1 bowl cooked white rice

Instructions

1. 1Tenderize the Pork Cutlet

   

   Place the pork cutlet on a wooden cutting board and use a meat mallet to tenderize it, which helps break down the muscle fibers and allows the seasonings to penetrate evenly.

   Tip: Be firm yet careful not to tear completely through the meat.
2. 2Marinate the Pork Cutlet

   

   Season the tenderized pork cutlets with black pepper, salt, and cooking wine, then thoroughly rub the seasonings in by hand. Allow it to marinate for 30 minutes to absorb the flavors.

   Tip: Letting it rest properly ensures the meat is flavorful throughout before breading.
3. 3Coat with Starch

   

   Take the marinated pork cutlet and press it into a container filled with starch, ensuring an even and thorough coating on all sides.

   Tip: Shake off any excess starch so the egg wash adheres smoothly.
4. 4Dip in Egg Wash

   

   Dip the starch-coated pork cutlet into a bowl of thoroughly whisked egg wash, making sure the entire surface is wet and ready for the breadcrumbs.

   Tip: Ensure there are no dry spots of starch remaining so the breadcrumbs stick completely.
5. 5Coat with Breadcrumbs

   

   Press the egg-washed pork cutlet firmly into a layer of breadcrumbs to create a thick, even crust across the entire surface.

   Tip: Press down gently with gloved hands to help the breadcrumbs adhere firmly.
6. 6Air Fry the Pork Cutlet

   

   Place the breaded pork cutlet into the air fryer basket and lightly spray the surface with oil. Bake at 180 degrees for 15 minutes, flipping once halfway through to ensure an extra crispy, golden-brown crust.

   Tip: Spraying oil on both sides ensures an extra crispy, golden-brown crust.
7. 7Sauté Garlic and Onions

   

   Heat oil in a pan, then add minced garlic and diced onions, sautéing them until fragrant and translucent.

   Tip: Make sure the oil is heated properly before adding the onions to get an even, aromatic sauté.
8. 8Add Curry Paste

   

   Add the curry block or paste into the pan with the sautéed onions and garlic, stirring thoroughly to incorporate the flavors.

   Tip: Break up the curry block slightly to help it melt more evenly into the aromatic base.
9. 9Build the Curry Sauce

   

   Pour water and coconut milk into the sautéed aromatic curry base along with a tablespoon of light soy sauce, stirring continuously over medium-low heat until the sauce thickens.

   Tip: Simmer on medium-low heat after adding the coconut milk to prevent it from separating.

Storage & Reheating

Burn It Off

Frequently Asked Questions