Pork Cutlet Omurice
Rich Curry

Restaurant-style pork cutlet omurice featuring crispy golden pork, rich homemade curry sauce, and a fluffy tornado egg omelet over savory rice.

Ingredients

• 1 piece pork shoulder meat
• 1 piece potato
• 1 piece carrot
• 1 piece yellow onion
• 1 head broccoli
• 3 pieces eggs
• as needed cooked rice
• 1 pack curry blocks
• 1 pinch salt
• 1 pinch black pepper
• 1 tbsp light soy sauce
• 1 tbsp cooking wine
• as needed scallion and ginger water
• as needed cornstarch
• as needed breadcrumbs
• as needed cooking oil

Instructions

1. 1Slice the Pork Shoulder

   

   Take a piece of pork shoulder meat with alternating fat and lean layers, and cut it into 1.5-centimeter thick slices on a wooden cutting board using a knife.

   Tip: Ensure the thickness is consistent so the meat cooks evenly during frying.
2. 2Tenderize the Pork Slices

   

   Use a meat mallet or the back of a knife to pound both the front and back sides of the pork slices. This tenderizes the meat and helps it absorb flavors better.

   Tip: Pound evenly across the entire surface to break down tough muscle fibers.
3. 3Trim the Pork Cutlets

   

   Take a piece of pork shoulder meat with alternating fat and lean layers cut into 1.5 centimeter thick slices, and trim off any unwanted tendons and membranes using kitchen scissors.

   Tip: Trimming the membranes prevents the meat from curling up or becoming chewy while frying.
4. 4Season and Marinate the Pork

   

   Place the prepared pork slices into a metal mixing bowl and season with salt, black pepper, light soy sauce, cooking wine, and an appropriate amount of scallion and ginger water, then thoroughly massage the marinade into the meat.

   Tip: Thoroughly rubbing the seasonings into the meat ensures deep flavor penetration during the half-hour resting time.
5. 5Prepare Curry Vegetables

   

   Prepare potatoes, carrots, onions, and broccoli for the curry sauce. Heat oil in a pan, add the diced yellow onions first, and sauté until semi-transparent to release a sweet aroma.

   Tip: Sautéing the onions until translucent builds a sweet foundational base for the curry sauce flavor profile.
6. 6Stir-Fry Potatoes and Carrots

   

   Add the diced potatoes and carrots into the frying pan along with the translucent onions, and stir-fry everything together for a brief moment.

   Tip: Stir-frying the root vegetables briefly before adding water enhances their texture and helps release flavors.
7. 7Simmer the Vegetable Base

   

   Pour water into the pan just covering all the vegetable ingredients, bring the mixture to a boil, then cover and simmer on low heat for about 15 minutes until easily pierced with chopsticks.

   Tip: Ensure the water level just covers the vegetables so the resulting broth concentrates properly.
8. 8Add Curry Blocks

   

   Turn off the heat before adding the curry blocks to prevent the bottom from burning, then use the residual heat to slowly stir and melt them into the simmering vegetable mixture.

   Tip: Always turn off the heat before dissolving curry blocks to prevent scorching and bitter flavors at the bottom of the pan.
9. 9Simmer the curry sauce

   

   Add curry blocks using the remaining residual heat in the pan to melt them slowly, then turn on low heat and gradually simmer until the sauce thickens and reduces. No extra seasonings are needed as the curry blocks take care of it.

   Tip: Remember to turn off the heat before adding the curry blocks to prevent the bottom from burning.
10. 10Coat the pork cutlet in cornstarch

    

    Take the marinated pork cutlets and coat them sequentially with a layer of cornstarch to ensure proper adhesion of the subsequent layers.

    Tip: Make sure the coating order is correct, starting with cornstarch.
11. 11Dip the pork cutlet in egg wash

    

    Take the cornstarch-coated pork cutlet and dip it thoroughly into a bowl of beaten egg liquid to help the breadcrumbs stick.

    Tip: Ensure the entire surface is covered with egg wash before breading.
12. 12Coat the pork cutlet with breadcrumbs

    

    Coat the egg-washed pork cutlet evenly with a layer of breadcrumbs to achieve a crispy texture when fried.

    Tip: Press gently to make sure the breadcrumbs adhere firmly to the cutlet.

Storage & Reheating

Burn It Off

Frequently Asked Questions