Coconut Curry Pork Chop Rice
Yogurt Latte

Crispy breaded pork cutlets rest on a bed of fluffy scrambled eggs and rich curry, elevated by a creamy coconut cheese drizzle. Served with a refreshing layered yogurt latte.

Ingredients

• 2 pieces pork neck cutlets
• to taste salt
• to taste black pepper
• 1 tbsp oyster sauce
• 3 slices ginger
• 1/2 red onion
• 4 eggs
• 2 tbsp milk (for eggs)
• 1 tbsp butter
• 2 blocks curry cubes
• 1 bowl water
• 1 tbsp light soy sauce
• 1/4 cup coconut milk
• 1/2 cup cornstarch
• 1 cup breadcrumbs
• as needed frying oil
• 1 cheese slice
• 2 portions cooked white rice
• 1 sprig fresh parsley
• 1 cup ice cubes
• 1/2 cup milk (for latte)
• 1/2 cup thick yogurt
• 2 shots espresso

Instructions

1. 1Tenderize the pork

   

   Place the pork neck pieces on a cutting board and use a meat mallet to pound both sides. This process breaks down the fibers, ensuring the meat remains tender and succulent during the frying process.

   Tip: Cover the meat with plastic wrap before pounding to keep your workspace clean and prevent meat juices from splashing.
2. 2Season the pork

   

   Evenly sprinkle salt and freshly ground black pepper over the tenderized pork neck. Adding these basic seasonings at this stage allows them to penetrate the meat thoroughly.

   Tip: For the best flavor, use freshly cracked black pepper rather than pre-ground powder.
3. 3Marinate with aromatics

   

   Add oyster sauce and ginger slices to the seasoned pork. Use your hands to rub the seasonings and aromatics into the meat, then set it aside to marinate for 30 minutes to develop flavor.

   Tip: Massaging the marinade into the meat helps it absorb the flavors faster and more deeply.
4. 4Dice the onion

   

   Finely dice half of a red onion on a clean cutting board. This will serve as the aromatic base for your curry sauce.

   Tip: Chill the onion in the refrigerator for 15 minutes before cutting to minimize eye irritation.
5. 5Prepare the egg wash

   

   Crack four eggs into a bowl, add a small splash of milk, and whisk until well combined. This egg mixture will be used for coating the pork chops later.

   Tip: Adding a little milk makes the resulting scrambled eggs creamier and more tender.
6. 6Sauté the onions

   

   Melt a piece of butter in a pan over low heat. Add the diced red onions and stir-fry until they are fragrant and translucent.

   Tip: Keep the heat low so the butter doesnt brown too quickly before the onions have softened.
7. 7Melt the curry

   

   Add the curry cubes to the pan with the sautéed onions. Stir continuously over low heat until the curry cubes are completely melted and fragrant.

   Tip: Keeping the heat low prevents the spices in the curry paste from burning and turning bitter.
8. 8Finish the curry sauce

   

   Pour in a bowl of water and a spoonful of light soy sauce, cooking until the mixture thickens. Just before removing from the heat, drizzle in the coconut milk to create a rich and creamy sauce.

   Tip: Adding coconut milk at the very end preserves its delicate flavor and creamy texture.
9. 9Coat with cornstarch

   

   Set up a breading station with three separate trays: one for cornstarch, one for beaten eggs with a splash of milk, and one for breadcrumbs. Take the marinated pork chop and dredge it thoroughly in the white cornstarch, ensuring both sides are coated.

   Tip: Shake off any excess cornstarch so the egg wash can adhere properly to the meat.
10. 10Dredge the pork in egg

    

    Take the pork chop that has been coated in cornstarch and dip it into the bowl of beaten egg liquid. Ensure the meat is evenly coated on both sides, which will help the breadcrumbs adhere properly during the next step.

    Tip: Make sure to shake off any excess egg liquid to prevent the breadcrumbs from becoming too soggy.
11. 11Coat with breadcrumbs

    

    After dipping the pork into the egg wash, transfer it to the breadcrumb tray. Press the cutlet down firmly into the golden breadcrumbs on both sides so the coating sticks securely and wont easily fall off during frying.

    Tip: Firmly pressing the breadcrumbs into the meat guarantees a thick, perfectly crispy crust.
12. 12Add pork to hot oil

    

    Heat a shallow layer of oil in a pan over medium-low heat. Carefully place the breaded pork chop into the bubbling oil.

    Tip: Make sure the oil is sufficiently hot before adding the pork, otherwise the breading will absorb too much oil and become soggy.
13. 13Fry until golden brown

    

    Fry the pork chops over medium-low heat for approximately 3 minutes per side. Use tongs to carefully flip them, ensuring they develop a perfectly golden-brown and crispy exterior while remaining tender inside.

    Tip: Keep the heat at medium-low to ensure the inside cooks through without burning the crispy breadcrumb coating.
14. 14Slice the pork

    

    Once fried to a golden crisp, remove the pork chops from the oil and place them on a wooden cutting board. Use a sharp knife to slice the pork chops into thick, uniform strips for easier serving and eating.

    Tip: Let the pork rest for a minute before slicing to keep the juices inside.
15. 15Prepare coconut cheese sauce

    

    In a small saucepan, combine coconut milk and a cheese slice in a 1:1 ratio. Heat over low heat until the cheese is completely melted and incorporated into the coconut milk. Keep it warm until ready to serve.

    Tip: Stir continuously so the cheese melts smoothly without sticking to the bottom of the pan.
16. 16Cook the scrambled eggs

    

    Pour half of the beaten egg mixture into a lightly oiled pan over low heat. As it sets, gently push the eggs toward the center using a spatula to form a soft, folded shape. This creates a fluffy, creamy texture perfect for pairing with the rice.

    Tip: Use very low heat to keep the eggs light, fluffy, and slightly runny.
17. 17Plate the egg and rice

    

    Carefully slide the soft, cooked omelet directly from the pan onto a serving plate piled with white rice. The warm, creamy egg will complement the curry sauce poured on top later.

    Tip: Use a non-stick pan to ensure the soft omelet slides off easily without tearing.
18. 18Assemble the pork chop and omelet

    

    Carefully place the sliced, fried pork chop pieces on top of the soft yellow omelet that is layered over the rice. Ensure the pork chop is centered to create a balanced presentation before adding the sauces.

    Tip: Handle the fried pork chop gently to keep the crispy coating intact during placement.
19. 19Pour the curry sauce

    

    Using a ladle, pour the thickened brown curry sauce around the base of the pork chop and omelet. This distributes the flavorful curry sauce across the dish without covering the crispy top of the pork.

    Tip: Pour slowly to ensure the sauce coats the base evenly without making the plate messy.
20. 20Add coconut cheese sauce

    

    Drizzle the creamy white coconut cheese sauce directly over the center of the sliced pork chop. This adds a rich, savory contrast to the crispy pork and aromatic curry sauce.

    Tip: The sauce should be slightly warm to ensure it drizzles smoothly over the meat.
21. 21Garnish with parsley

    

    Finish the dish by sprinkling fresh, finely chopped parsley over the sauce-covered pork chop. This adds a pop of color and a touch of freshness to the rich meal.

    Tip: Use a light hand to distribute the parsley evenly for a professional look.
22. 22Prepare the latte base

    

    Fill a glass with ice cubes, then pour in half a cup of milk. This forms the chilled base for the yogurt latte.

    Tip: Ensure the ice cubes are clear and fresh for the best presentation.
23. 23Add yogurt to the latte

    

    Slowly add the thick yogurt into the glass containing the iced milk until it is filled to about 80 percent of the capacity. The yogurt adds a creamy, tangy element to the drink.

    Tip: Pour the yogurt gently to create a nice layered effect before adding the espresso.
24. 24Add espresso shot

    

    To finish the drink, pour a shot of espresso over the iced milk and yogurt mixture to create beautiful distinct layers.

    Tip: The combination of yogurt and espresso creates a unique and surprisingly delicious flavor profile.

Storage & Reheating

Burn It Off

Frequently Asked Questions