Crispy Coconut Curry Pork Chop Rice
Cheese Sauce
A golden, crispy fried pork chop served over fluffy rice and soft scrambled eggs, smothered in a rich coconut curry and finished with a creamy cheese drizzle.
This fusion dish combines the comforting elements of Japanese katsu curry with rich Southeast Asian coconut notes. The addition of a smooth, melted cheese and coconut milk drizzle elevates the crispy pork chop, creating an incredibly decadent, multi-layered flavor profile that is both savory and subtly sweet.
Ingredients
- 1 piece (approx. 200g) pork shoulder
- 1 tbsp oyster sauce
- to taste sea salt
- to taste black pepper
- 1/2 cup cornstarch or potato starch
- 3 large eggs (divided)
- 1 splash milk or starch water
- 1 cup panko breadcrumbs
- for frying cooking oil
- 1/2 cup onion, diced
- 2 blocks Japanese curry roux
- 50 ml thick coconut milk (plus extra for cheese sauce)
- 1 tbsp light soy sauce
- 1 bowl cooked white rice
- 2 slices processed cheese or cheddar
- optional fresh parsley, finely chopped
Instructions
- 1Tenderize the Pork
Place the raw pork shoulder on a wooden cutting board and pound it evenly with a textured meat mallet. This process breaks down the muscle fibers, ensuring the meat remains juicy and extremely tender after frying.
Tip: Pounding both sides of the pork shoulder ensures an even thickness, allowing it to fry evenly without drying out. - 2Marinate the Pork
Transfer the tenderized pork shoulder into a shallow dish and rub it thoroughly with oyster sauce, sea salt, and black pepper. Massage the seasonings into the meat and let it marinate for about thirty minutes to absorb the flavors completely.
Tip: Wearing a plastic glove while rubbing the marinade ensures an even coating and keeps your hands clean. - 3Prepare the Egg Wash
Crack two eggs into a small cup or bowl, then pour in a little milk or starch water. Whisk the mixture together thoroughly to create the egg wash, which will help the breadcrumbs adhere perfectly to the pork.
Tip: Adding a splash of milk or starch water to the eggs helps thin out the wash, creating a lighter and more even coating on the meat. - 4Bread the Pork Chop
Place the egg-washed pork chop into a tray filled with panko breadcrumbs. Use your hand to press the breadcrumbs firmly onto the meat, ensuring an even and thorough coating on both sides for maximum crispiness when fried.
Tip: Pressing firmly helps the breadcrumbs adhere better, preventing them from falling off during the deep-frying process. - 5Deep Fry the Pork Chop
Gently lower the breaded pork chop into a pan of hot oil heated to 160 degrees Celsius. Deep fry the meat until the crust becomes beautifully golden brown and crispy, then remove it from the oil and cut it into smaller, bite-sized pieces.
Tip: To check if the oil is ready, drop a single breadcrumb in; if it sizzles immediately, the temperature is perfect for frying. - 6Make the Soft Scrambled Egg
Leave a small amount of oil in the pan and pour in a beaten egg mixture. Use a spatula to gently fold the edges toward the center as it cooks, forming a soft, bright yellow scrambled egg that remains slightly runny and tender.
Tip: Cook the egg on medium-low heat and remove it from the pan just before it sets completely, as the residual heat will finish cooking it. - 7Simmer the Curry Sauce
In a skillet with sautéed onions and melted curry blocks, pour in approximately 50 milliliters of thick coconut milk. Add a spoonful of light soy sauce and stir to combine, allowing the flavors to meld into a rich, creamy sauce.
Tip: Using coconut milk instead of water adds a subtle sweetness and a luxurious, creamy texture to the curry. - 8Assemble the Egg and Rice
Once the eggs are softly scrambled, carefully slide them out of the pan and layer them over a bowl of freshly cooked white rice. This forms the base for the curry and the crispy pork chop.
Tip: Keep the eggs slightly undercooked in the pan, as they will continue to firm up slightly from the heat of the rice and curry. - 9Add the Curry Sauce
Take the prepared curry sauce and pour it generously over the soft scrambled egg and rice base. Ensure the sauce covers the egg evenly for a cohesive dish.
Tip: Pour the sauce slowly to maintain the layered aesthetic of the egg and rice. - 10Place the Pork Chop
Take the crispy, deep-fried pork chop, cut into manageable slices, and arrange them neatly on top of the curry-covered scrambled eggs and rice.
Tip: Fan the slices out slightly to showcase the crispy exterior and the tender meat inside. - 11Prepare the Cheese Topping
In a small skillet, heat a small amount of coconut milk and add two slices of cheese. Stir gently until the cheese has completely melted and incorporated into the coconut milk to create a smooth, rich drizzle.
Tip: Use medium-low heat to melt the cheese slowly, ensuring it doesnt separate from the coconut milk. - 12Drizzle with Cheese and Coconut Sauce
Take the hot, melted cheese and coconut sauce and drizzle it generously over the sliced crispy pork chop. Finish the dish with a light sprinkle of finely chopped fresh parsley for a touch of vibrant color and freshness.
Tip: If the sauce thickens too quickly, add a tiny splash of coconut milk or water to reach the desired drizzling consistency.
