Coconut Curry Pork Cutlet Rice
Yogurt Latte

A comforting weeknight meal featuring crispy, tender pork cutlets over soft scrambled eggs and rice, bathed in a rich coconut curry and creamy cheese sauce.

Ingredients

• 400 g pork shoulder
• 0.5 purple onion
• 4 eggs
• 50 g curry blocks
• 100 ml coconut milk
• 2 slices cheese
• 2 cups cooked white rice
• 50 g butter
• 30 g cornstarch
• 50 g breadcrumbs
• 15 ml light soy sauce
• 15 ml oyster sauce
• 2 slices ginger
• to taste salt
• to taste black pepper
• 200 ml milk
• 200 ml yogurt
• 2 shots espresso
• to taste ice cubes
• optional parsley

Instructions

1. 1Pound the pork shoulder

   

   Place the raw pork shoulder on a checkered wooden cutting board. Use a metal meat tenderizer to pound both sides of the meat thoroughly to break down the fibers and make it more tender.

   Tip: Pounding both sides evenly ensures the pork cooks uniformly and absorbs the marinade much better.
2. 2Season the meat

   

   Transfer the tenderized pork to a yellow speckled serving plate. Season the raw pork evenly with freshly ground black pepper and salt from a small wooden spoon.

   Tip: Season both sides of the meat and let it sit briefly before adding sauces for deeper flavor absorption.
3. 3Massage and marinate the pork

   

   Put on food-safe gloves and gently massage the salt, black pepper, oyster sauce, and ginger slices into the raw pork. Ensure every part of the meat is well-coated, then let it marinate for 30 minutes.

   Tip: Massaging the marinade into the meat helps the flavors penetrate quickly while tenderizing the surface.
4. 4Dice the purple onion

   

   Place half a purple onion on the checkered wooden cutting board. Use a chefs knife to carefully slice and dice the onion into small, uniform pieces for the curry base.

   Tip: Dice the onions finely so they melt down smoothly into the curry sauce during sautéing.
5. 5Crack the eggs

   

   Take four whole raw eggs and crack them one by one into a clear glass measuring cup placed over a checkered kitchen towel.

   Tip: Crack the eggs into a separate container first to easily check for any shell fragments before mixing.
6. 6Add milk to the eggs

   

   Pour a small splash of milk from a container directly into the glass measuring cup containing the cracked whole eggs.

   Tip: Adding a little milk to the eggs makes the final cooked omelet much softer and creamier.
7. 7Melt the butter

   

   Place a non-stick frying pan over low heat and add a square of butter. Allow it to melt slowly and coat the bottom of the pan to create a rich and flavorful base for the curry.

   Tip: Keep the heat low so the butter melts gently without browning or burning, which could introduce a bitter flavor.
8. 8Sauté diced onions

   

   Melt a piece of butter in a pan over low heat, then add the diced onion and sauté until fragrant.

   Tip: Keep the heat low so the butter doesnt burn while the onions soften.
9. 9Add curry blocks

   

   Add curry blocks to the sautéed onions and stir continuously until completely melted and incorporated.

   Tip: Break the curry blocks into smaller pieces to help them melt faster and more evenly.
10. 10Pour in water and seasoning

    

    Pour in one bowl of water and one spoon of light soy sauce, then cook until the mixture thickens.

    Tip: Add the water gradually to avoid lumps forming in the melting curry base.
11. 11Add coconut milk

    

    Drizzle in coconut milk just before removing the pan from the heat to make the sauce super rich and creamy.

    Tip: Turn off or lower the heat right after adding coconut milk to prevent it from separating.
12. 12Coat with cornstarch

    

    Coat the marinated pork chops sequentially with cornstarch, ensuring every part is covered.

    Tip: Shake off any excess cornstarch so the subsequent egg wash adheres evenly.
13. 13Dip in egg wash

    

    Transfer the cornstarch-coated pork chop into the beaten yellow egg wash, making sure it is fully soaked.

    Tip: Let the excess egg drip off slightly before moving on to the breadcrumb station.
14. 14Coat the pork cutlet

    

    Coat the marinated pork chop sequentially with cornstarch, egg wash, and breadcrumbs, pressing firmly so the crust wont fall off during frying.

    Tip: Press the breadcrumbs down firmly to ensure a tight crust that stays crispy.
15. 15Deep-fry the pork cutlets

    

    Once the oil is hot, fry the breaded pork chops over medium-low heat for about 3 minutes on each side until golden brown and crispy.

    Tip: Fry over medium-low heat to ensure the interior cooks evenly without burning the crust.
16. 16Slice the pork cutlet

    

    Cut the crispy, cooked golden-brown pork cutlet into thick strips using a sharp knife on a cutting board.

    Tip: Use a sharp chefs knife to slice cleanly through the crispy breading without crushing the tender meat inside.
17. 17Melt coconut milk and cheese

    

    Melt coconut milk and cheese slices together in a 1:1 ratio in a small saucepan, then set aside to cool slightly for topping later.

    Tip: Keep the heat low so the cheese and coconut milk combine smoothly without separating.
18. 18Cook the creamy egg mixture

    

    Pour half of the beaten egg mixture into a lightly oiled pan and push towards the center over low heat to form the desired shape.

    Tip: Cook over low heat and gently push the edges toward the center to keep the eggs soft and creamy.
19. 19Drape the omelet over rice

    

    Slide the soft cooked omelet out of the pan and drape it over a plate of rice, then repeat for the second serving.

    Tip: Tilt the pan gently to slide the soft omelet smoothly onto the center of the rice.
20. 20Place the pork cutlet

    

    Carefully lift the sliced, crispy pork cutlet and place it neatly across the center of the egg-covered rice. Press slightly to ensure it sits securely on the mound.

    Tip: Keep the slices tight together when lifting so the cutlet retains its shape on the plate.
21. 21Add the curry sauce

    

    Using a ladle, generously spoon the thick, savory curry sauce around the base of the rice and pork cutlet. Allow it to pool around the edges to create a rich flavor base.

    Tip: Avoid pouring the curry directly over the pork cutlet to keep the breading perfectly crispy.
22. 22Pour Coconut Cheese Sauce

    

    Pour the prepared creamy coconut cheese sauce in a neat line right over the center of the sliced pork cutlet resting on top of the curry and rice.

    Tip: Make sure the sauce is slightly cooled so it pours evenly without melting away instantly.
23. 23Garnish with Parsley

    

    Lightly sprinkle dried green parsley flakes over the finished pork cutlet dishes to add a pop of color and a subtle herbal finish.

    Tip: A light pinch is plenty for presentation and flavor.
24. 24Prepare the milk base

    

    Fill a glass heavily with clear ice cubes, then pour in fresh milk until the glass is roughly half full. This creates the chilled foundation for the yogurt latte.

    Tip: Use large ice cubes to prevent the drink from diluting too quickly while you prepare the remaining layers.
25. 25Add the yogurt

    

    Pour thick, creamy yogurt directly into the iced milk mixture, filling the glass to about eighty percent capacity. The rich texture of the yogurt will float slightly above the milk.

    Tip: Pour slowly over the ice to help the yogurt layer neatly on top of the milk base.
26. 26Pour Espresso Shot

    

    Pour a fresh shot of dark espresso directly into the glass filled with ice, milk, and yogurt to create a beautiful layered drink combination.

    Tip: Pour slowly over the ice or down the side of the glass to keep the layers distinct.

Storage & Reheating

Burn It Off

Frequently Asked Questions