Curry Pork Cutlet Rice
A classic Hong Kong-style comfort dish featuring crispy breaded pork cutlet served over steamed rice and smothered in rich, aromatic curry sauce. Perfect for a satisfying lunch or dinner.
Story
This beloved dish combines the crispy texture of golden-fried pork cutlet with the comforting warmth of curry sauce, all served over fluffy steamed rice. It's a staple at Hong Kong cha chaan teng (茶餐厅) and makes for an incredibly satisfying meal.
Ingredients
Pork loin cutlets
2 pieces, about 1/2 inch thick
All-purpose flour
1/2 cup
Eggs, beaten
2
Breadcrumbs
1 cup
Vegetable oil
for frying
Japanese curry roux blocks
2 blocks (or 3 tbsp curry powder)
Onion, diced
1 medium
Carrot, sliced
1
Potato, cubed
1 large
Chicken stock
2 cups
Steamed rice
2 cups
Salt and pepper
to taste
Instructions
1
Prepare the pork cutlets
Season pork cutlets with salt and pepper. Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each cutlet first in flour, then egg, then breadcrumbs, pressing firmly to adhere. Let rest for 10 minutes.
2
Cook the vegetables
In a saucepan, sauté onion until translucent. Add carrot and potato, stir for 2 minutes. Pour in chicken stock and bring to a simmer. Cook until vegetables are tender, about 15 minutes.
3
Make the curry sauce
Break curry roux blocks into the vegetable pot (or whisk in curry powder). Stir until dissolved and sauce thickens. Reduce heat to low and keep warm.
4
Fry the cutlets
Heat 1 inch of oil in a deep pan to 350°F (175°C). Fry cutlets until golden brown on each side, about 4-5 minutes per side. Remove and drain on paper towels. Let rest 2 minutes before slicing.
5
Serve
Place steamed rice in bowls. Top with sliced pork cutlet and generous ladles of curry sauce. Serve immediately while hot.
