Crispy Pork Cutlet Rice
Rich Curry Gravy

Indulge in a comforting plate of crispy golden pork cutlet served over savory minced beef curry gravy and fluffy white rice, paired with a refreshing citrus drink.

Ingredients

• 1 pork shoulder cutlet
• 200 g fresh beef tenderloin
• 1 red onion
• 3 cloves garlic
• 300 ml milk
• 100 ml water
• 1 pack curry cubes
• 2 eggs
• to taste starch
• to taste breadcrumbs
• 1 tbsp sweet paprika
• 1 tbsp light soy sauce
• to taste black pepper
• to taste sea salt
• to taste cooking oil
• to taste white rice
• optional fresh green onions
• optional soda
• optional orange juice
• optional ice cubes
• optional orange slice

Instructions

1. 1Slice the Fresh Beef

   

   Take the fresh beef tenderloin and cut it into manageable chunks on a wooden cutting board to prepare them for mincing.

   Tip: Ensure your knife is sharp for clean and even cuts.
2. 2Prepare Pork Shoulder Cutlets

   

   Take the raw pork shoulder cutlets and place them on a wooden cutting board to prepare them for seasoning and marination.

   Tip: Ensure the meat is completely thawed and patted dry before proceeding with seasoning.
3. 3Marinate the Pork Cutlets

   

   Place the raw pork cutlets in a white baking dish, add seasonings and sauces, mix well, and let them marinate for half an hour.

   Tip: Allowing the meat to marinate thoroughly helps tenderize the pork and infuse it with rich flavors.
4. 4Transfer Beef Chunks

   

   Put the cut chunks of raw beef tenderloin into a glass food processor bowl to prepare them for mincing.

   Tip: Cut the beef into uniform chunks to ensure even mincing.
5. 5Mince the Beef

   

   Process the beef chunks inside the glass container until finely minced and ready for cooking.

   Tip: Pulse the food processor carefully to achieve a fine yet textured mince.
6. 6Brown the Minced Beef

   

   Heat oil in a pan, add the minced beef along with black pepper and sea salt, and stir-fry until the beef mince is slightly browned and fragrant.

   Tip: Ensure the oil is hot before adding the beef to get a nice sear and browning.
7. 7Add garlic and onions

   

   Pour minced garlic and chopped red onions directly into the pan containing the browned beef, stirring and cooking until fragrant.

   Tip: Stir frequently to prevent the garlic and onions from burning.
8. 8Pour in milk

   

   Pour milk into the pan with the meat and aromatic mixture to form the base of the rich curry gravy.

   Tip: Pour gradually while stirring to blend smoothly.
9. 9Add Water to Curry Sauce

   

   Pour 300ml of milk and 100ml of water into the pan with the sautéed beef, garlic, red onion, and curry cubes, mixing well to form the base sauce.

   Tip: Adding milk alongside water creates a richer and creamier curry gravy.
10. 10Add sweet paprika

    

    Sprinkle a spoonful of sweet paprika into the simmering sauce to enhance the color and flavor profile.

    Tip: Evenly distribute the powder across the surface of the liquid.
11. 11Add Light Soy Sauce

    

    Pour one spoonful of light soy sauce into the simmering pan containing the curry meat sauce to enhance the savory flavor and depth of the gravy.

    Tip: Add the soy sauce gradually and stir well to evenly distribute the flavor.
12. 12Simmer the Curry Meat Sauce

    

    Stir the curry meat sauce in the pan continuously with a wooden spoon while simmering it slowly over low heat until the mixture is fully blended, smooth, and thickened.

    Tip: Stir occasionally to prevent the bottom from burning while the flavors meld together.
13. 13Beat the Eggs for Breading

    

    Crack the eggs into a clean white container and whisk them thoroughly to create an egg wash for coating the pork cutlets.

    Tip: Whisk until completely smooth so the breadcrumbs adhere evenly.
14. 14Coat Pork Cutlets in Starch

    

    Take the marinated pork shoulder cutlets and coat them first with a layer of starch inside the white tray.

    Tip: Ensure a thin, even layer of starch covers the meat so the egg wash sticks securely.
15. 15Dip in Egg Wash

    

    Take the starch-coated meat cutlet and dip it thoroughly into the beaten egg wash, ensuring it is fully covered so the breadcrumbs adhere properly.

    Tip: Let any excess egg drip off slightly before moving to the breadcrumbs to avoid a clumpy coating.
16. 16Coat with Breadcrumbs

    

    Place the egg-coated meat into a white container filled with breadcrumbs, pressing gently to ensure an even, thick crispy crust.

    Tip: Use panko breadcrumbs for an extra light and crispy texture after frying.
17. 17Heat Oil for Frying

    

    Pour cooking oil into a black deep frying pan and heat it until it reaches about 6/10 hot, preparing it for deep-frying the cutlets.

    Tip: Test the oil temperature by dropping a few breadcrumbs; they should sizzle and rise immediately.
18. 18Deep Fry the Breaded Cutlet

    

    Carefully lower the fully breaded pork cutlet into the hot oil heated to six-tenths hot, fry for 5 minutes until golden brown, and then transfer it out to rest.

    Tip: Resting the meat after frying helps redistribute the juices inside the cutlet.
19. 19Rest the Fried Pork Cutlet

    

    Transfer the golden and crispy fried pork cutlet from the hot oil onto a clean wooden cutting board and let the meat rest undisturbed for 5 minutes so the savory juices can redistribute evenly.

    Tip: Allowing the meat to rest ensures the cutlet stays juicy when sliced.
20. 20Slice the Pork Cutlet

    

    Take a cleaver and carefully slice the crispy fried pork cutlet into even pieces on the wooden cutting board. The cutlet should be full of rich juices, creating an appetizing presentation.

    Tip: Use a sharp knife or cleaver with a firm downward motion to keep the crispy breadcrumb crust intact.

Storage & Reheating

Burn It Off

Frequently Asked Questions