Crispy Pork Chop Curry Rice

A comforting Japanese-inspired favorite featuring golden, crispy breaded pork cutlets served over fluffy rice with a rich, savory vegetable curry sauce.

Ingredients

• 500 g pork shoulder slices
• 2 potatoes
• 2 carrots
• 1 red onion
• 2 curry cubes
• 1 tbsp ketchup
• 2 tbsp soy sauce
• 2 scallions
• 3 slices ginger
• 1/2 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• to taste black pepper
• to taste cooking oil
• 2 cups cooked white rice
• optional chopped parsley

Instructions

1. 1Cut and tenderize the pork

   

   Place the pork shoulder slices on a wooden cutting board and use the back of a knife to cut and tenderize the meat. This helps to break down the muscle fibers, resulting in a more tender texture when cooked.

   Tip: Pounding with the back of a knife is a traditional way to tenderize cuts without tearing them completely.
2. 2Season and marinate the pork

   

   Place the pork shoulder slices into a metal tray and add scallions, ginger, soy sauce, and black pepper. Allow the pork to marinate for 20 minutes to absorb the flavors before the next step.

   Tip: Marinating for at least 20 minutes ensures the savory flavors penetrate deeply into the pork.
3. 3Dice the potatoes and carrots

   

   Using a chefs knife and wearing protective gloves, carefully dice the potatoes and carrots into uniform bite-sized cubes on a wooden cutting board.

   Tip: Cut the vegetables into even sizes so they cook at a consistent rate during simmering.
4. 4Sauté the red onions

   

   Add cooking oil to a pot on the stove, then pour in the diced red onions. Stir-fry them until they release their aroma and begin to soften.

   Tip: Keep the heat at a medium level to prevent the onions from burning while sweating out their flavor.
5. 5Add the diced vegetables

   

   Tip the freshly diced potatoes and carrots from a clear bowl directly into the pot containing the sautéed onions.

   Tip: Stir the vegetables together with the onions briefly to coat them in the oil before adding liquids.
6. 6Simmer the vegetable base

   

   Squeeze a large spoonful of ketchup and pour water into the pot along with two curry cubes, then mix everything together and simmer until the liquid thickens.

   Tip: Adding ketchup provides a touch of sweetness and acidity that balances the richness of the curry.
7. 7Add curry cubes to the pot

   

   Drop two curry cubes into the simmering pot containing the sautéed onions, diced carrots, and potatoes with water and ketchup. Stir well to dissolve the cubes and create a rich, thick curry sauce.

   Tip: Ensure the heat is regulated so the curry cubes dissolve evenly without sticking to the bottom of the pot.
8. 8Coat the pork chops

   

   Take the marinated pork chops and coat them sequentially in flour, followed by an egg wash, and finish with a thorough coating of breadcrumbs. This creates a crispy crust when fried.

   Tip: Press the breadcrumbs gently onto the meat to ensure an even and secure coating.
9. 9Fry the pork cutlets

   

   Place the breaded pork cutlets into a pan with hot oil. Fry them over medium heat until they turn golden brown on both sides and are cooked completely through.

   Tip: Do not overcrowd the pan to ensure the cutlets achieve an evenly crisp texture.
10. 10Check for doneness

    

    Pierce the fried pork cutlets in the pan using chopsticks to test for doneness and ensure the meat is fully cooked through.

    Tip: Check the thickest part of the cutlet to confirm it is cooked completely.
11. 11Slice the crispy pork chops

    

    Transfer the cooked, crispy pork chops onto a wooden cutting board and slice them into small, bite-sized pieces using a sharp knife.

    Tip: Let the cutlet rest for a minute before slicing to keep the juices locked inside.

Storage & Reheating

Burn It Off

Frequently Asked Questions