Crispy Curry Pork Chop Rice
Omelet

A decadent fusion dish featuring an extra-crispy breaded pork chop resting on a tender egg omelet and rice, drenched in rich Japanese-style curry and creamy cheese sauce.

Ingredients

• 1 piece pork chop
• 1 tbsp soy sauce
• 1 tbsp raw soy sauce
• 1 tbsp oyster sauce
• to taste ginger slices
• 2 cloves garlic
• to taste black pepper
• to taste salt
• 3 eggs
• 1/2 cup starch
• 1 cup breadcrumbs
• 1 red onion
• 1 block curry paste
• 1 piece dark chocolate
• 2 cups coconut milk
• 2 slices cheese
• 1 cup water
• 1 cup cooking oil

Instructions

1. 1Score the pork chop

   

   Place the raw pork chop on a cutting board and carefully score the meat with a sharp knife. This essential prep step prevents the meat from curling up during frying and helps it absorb the marinade more effectively.

   Tip: Scoring the edges and connective tissue of the pork chop ensures it stays flat and cooks evenly in the pan.
2. 2Marinate the pork chop

   

   Pour soy sauce, raw soy sauce, and oyster sauce over the raw pork chop arranged in a rustic bowl with ginger slices, garlic, and scallions. Season with black pepper and salt, then mix everything thoroughly.

   Tip: Spray with a little oil after mixing to lock in the moisture of the meat.
3. 3Massage the marinade

   

   Use a gloved hand to thoroughly massage the soy sauce and aromatics into the raw pork chop to ensure the flavors are deeply absorbed.

   Tip: Ensure every piece of meat is evenly coated with the seasonings.
4. 4Slice the red onion

   

   Place a red onion on a checkered wooden cutting board and use a kitchen knife to slice it into thin pieces.

   Tip: Keep your fingers curled inward while slicing to protect your hands.
5. 5Beat the eggs

   

   Crack three eggs into a dark brown ceramic mug and beat them thoroughly using a pair of chopsticks to prepare the egg wash and future egg skin.

   Tip: Make sure the yolks and whites are fully combined.
6. 6Coat with starch

   

   Take the marinated raw pork chop and coat it thoroughly with a layer of white starch on a pale green plate.

   Tip: Shake off any excess starch so it forms an even, thin layer.
7. 7Coat with egg wash

   

   Dip the starch-coated pork chop into a beaten egg wash, ensuring it is fully covered on all sides. This layer will help the breadcrumbs stick securely to the meat for a perfect crust.

   Tip: Shake off any excess starch before dipping into the egg wash to avoid clumps.
8. 8Coat with breadcrumbs

   

   Transfer the egg-coated pork chop into a dish filled with panko breadcrumbs. Press down firmly on both sides so the breadcrumbs adhere evenly, creating a thick and crispy crust.

   Tip: Use one hand for the wet ingredients and the other for the dry ingredients to keep your fingers clean.
9. 9Deep fry the pork chop

   

   Carefully lower the fully breaded pork chop into a skillet of hot bubbling oil. Deep fry on low heat first so the meat cooks gently throughout, then switch to high heat to finish with a beautifully golden and crunchy crust.

   Tip: Fry on low heat first to cook through, then switch to high heat to get a golden, ultra-crispy crust.
10. 10Make the egg skin

    

    Pour beaten eggs into a lightly oiled non-stick pan over low heat. Use chopsticks to gently push and fold the edges toward the center as they set, creating a soft, tender egg skin.

    Tip: Keep the heat low the entire time to maintain a soft, tender texture without browning the eggs.
11. 11Start the curry sauce

    

    Sauté the diced red onions in a pan until they are soft and fragrant. Next, add a block of curry paste into the pan and pour in a cup of water, stirring gently as it simmers to dissolve the paste and create the savory sauce base.

    Tip: Make sure to cook the red onions down until softened so they melt seamlessly into the final curry sauce.
12. 12Simmer the curry sauce with chocolate

    

    With the curry base simmering, drop in a piece of dark chocolate and pour in a cup of coconut milk. Stir continuously with a wooden spoon until the chocolate completely melts and the sauce thickens into a rich, velvety consistency.

    Tip: Adding a piece of dark chocolate gives the curry sauce a richer, deeper flavor profile and balances the spice.
13. 13Slice the crispy pork chop

    

    Allow the fried pork chop to rest for a few minutes so the crust can crisp up nicely. Then, transfer it to a cutting board lined with parchment paper and use a sharp knife to cut the meat into thick, even slices for serving.

    Tip: Resting the meat before cutting locks in the juices and prevents the crispy breadcrumb coating from falling apart.
14. 14Assemble the dish

    

    Carefully lift the sliced fried pork chop and arrange it neatly on top of the tender egg omelet that covers your bed of rice. This forms the hearty main protein of your satisfying curry bowl.

    Tip: Use a wide spatula or your hands to transfer the sliced pork chop together so it retains its beautiful shape on the plate.
15. 15Assemble and ladle the curry

    

    Place the sliced crispy pork chop on top of the tender egg skin and rice. Drizzle a generous layer of the thick brown curry sauce evenly over the top.

    Tip: Let the pork chop rest for a bit before slicing to keep it crispier under the hot curry sauce.
16. 16Prepare the creamy cheese coconut sauce

    

    Pour a cup of coconut milk into a skillet and add two slices of cheese. Allow them to melt slowly into gently simmering white coconut milk, stirring until smooth.

    Tip: Keep the heat low so the coconut milk and cheese melt into a velvety sauce without curdling.
17. 17Drizzle the creamy sauce

    

    Take the prepared creamy coconut and cheese sauce and drizzle a rich layer directly over the assembled curry pork chop dish for extra creaminess.

    Tip: Drizzle in a zig-zag motion across the pork chop to ensure every bite gets some of the rich white sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions