Crispy Pork Chop Curry Rice

Golden-brown, extra-crispy breaded pork chop served over steaming hot rice and smothered in a rich, savory vegetable curry sauce.

Ingredients

• 2 pieces pork shoulder meat
• 3 slices ginger
• 2 tbsp light soy sauce
• 0.5 tsp black pepper powder
• 1 splash yellow wine
• 100 g minced beef
• 0.5 onion
• 2 cloves garlic
• 0.5 tsp crushed chili powder
• 1 piece curry cube
• 200 ml milk
• 1 bowl water
• 1 potato
• 1 carrot
• to taste salt
• 1 cup cornstarch
• 2 eggs
• 1 cup breadcrumbs
• to taste cooking oil
• optional parsley flakes
• 2 bowls cooked white rice

Instructions

1. 1Slice the pork shoulder

   

   Place two pieces of pork shoulder meat on a wooden cutting board and slice them to about one centimeter in thickness.

   Tip: Ensure the slices are uniform in thickness so they cook evenly.
2. 2Pound the pork chops

   

   Use the back of a kitchen knife to pound the pork meat, breaking its fibers both horizontally and vertically to tenderize it.

   Tip: Pounding thoroughly helps the meat absorb marinades better and stay tender during frying.
3. 3Marinate the pork

   

   Transfer the prepared pork to a metal bowl and add ginger slices, light soy sauce, black pepper powder, and a little yellow wine. Mix and rub evenly, then let it marinate for half an hour.

   Tip: If using low-sodium soy sauce, add a little extra salt; regular soy sauce requires no additional salt.
4. 4Stir-fry minced beef

   

   Heat a pan with a little oil, add the minced beef, and stir-fry until all the meat changes color.

   Tip: Make sure the pan is sufficiently hot before adding the beef to sear it properly.
5. 5Add aromatics

   

   Add diced onion and minced garlic to the stir-fried minced beef in the pan, and stir-fry until fragrant and seasoned.

   Tip: Sauté the aromatics on medium heat until translucent to release their full flavor.
6. 6Build the curry sauce

   

   Add a little light soy sauce, black pepper powder, a little salt, a small half spoon of crushed chili powder, and a piece of curry cube to the pan, stirring continuously on low heat until the curry cube has completely melted.

   Tip: Keep the heat low so the spices and curry cube do not burn while melting.
7. 7Add milk, water, and vegetables

   

   Pour 200 milliliters of milk and a bowl of clear water into the pan containing the stir-fried meat and curry mixture, then add diced potatoes and carrots.

   Tip: Adding milk creates a richer and creamier sauce texture.
8. 8Simmer the curry sauce

   

   Cover the pan with a lid and simmer on low heat for 20 minutes until the potatoes are cooked soft and tender and the sauce is reduced.

   Tip: Keep the heat low so the potatoes cook evenly without burning the bottom.
9. 9Coat the pork chop with cornstarch

   

   Take the marinated pork chop and coat it thoroughly with cornstarch, shaking off any excess before proceeding to the next coating step.

   Tip: Shake off excess cornstarch to ensure an even layer that helps lock in moisture.
10. 10Dip in beaten egg

    

    Drench the starch-coated pork chop completely in beaten egg liquid so the breadcrumbs will adhere properly.

    Tip: Ensure the entire surface is covered with egg to prevent the breadcrumb coating from falling off during frying.
11. 11Apply breadcrumbs

    

    Press breadcrumbs firmly onto both sides of the egg-coated pork chop, shaking off any excess breadcrumbs.

    Tip: Firmly pressing the breadcrumbs ensures a wonderfully crispy crust when fried.

Storage & Reheating

Burn It Off

Frequently Asked Questions