Delicious Curry Rice & Curry Pork Cutlet
Hearty and Satisfying Curry Rice and Crispy Curry Pork Cutlet
Are you pondering a simple yet filling dinner menu after a busy day? Today, I’m sharing the Curry Rice and Curry Pork Cutlet that I promised yesterday. Easily create the fantastic combination of delicious curry and crispy fried pork cutlet at home! It’s perfect for a solo meal or a family gathering. This magical recipe is ready in about 30 minutes, so let’s get started!
Ingredients for Curry Rice & Curry Pork Cutlet
- 1 pack of commercial curry powder (or adjust to your preference)
- 234g pork (for curry)
- 1 potato (medium size)
- 1/2 onion
- 1/3 zucchini
- 1/5 carrot
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp perilla oil (or sesame oil)
- Warm cooked rice
- 2 pieces of commercial pork cutlet (or as desired)
Cooking Instructions
Step 1
First, prepare the vegetables for the curry. Wash the potato, onion, carrot, and zucchini thoroughly. If a child in your household is particular about certain vegetables, dice all the vegetables as small as possible. This way, the vegetables will blend well with the rice and curry, making them difficult to pick out, so even picky eaters can enjoy them without hesitation. (Example: Dice potatoes and carrots into approximately 1cm cubes, and cut the onion and zucchini slightly smaller than the potatoes.)
Step 2
Cut the pork into bite-sized pieces (about 1.5-2cm) suitable for children. If you’re using pre-cut curry pork, you can use it as is. Lightly season the cut pork with salt and pepper. Heat a pan with 2 tablespoons of perilla oil over medium heat and stir-fry the pork until golden brown. Stir-frying the meat until it’s nicely browned will enhance its flavor. (Tip: Chicken or beef can also be used instead of pork.)
Step 3
Now, it’s time to stir-fry the vegetables. In the frying pan, add the firmer vegetables first – the potatoes and carrots – and stir-fry for 2-3 minutes over medium heat. Once the vegetables start to soften slightly, add the onion and zucchini and continue to stir-fry together. Stir-frying until the onions become translucent will draw out their sweetness, making the curry even more delicious.
Step 4
When making curry using commercial curry roux, you have the option of dissolving it directly in water or pre-dissolving it in a separate bowl of water. Personally, I prefer to dissolve the curry roux well in water first before adding it to the pot. This method helps create a smooth and uniformly mixed curry without lumps. (Tip: Depending on the type of curry roux, pre-dissolving in water might result in a smoother consistency.)
Step 5
Pour a generous amount of water (refer to the water quantity indicated on the curry roux packaging) into the pot containing the stir-fried vegetables and meat. Bring it to a boil over high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the vegetables are tender and the curry has thickened. Stir occasionally to prevent sticking. Your delicious curry rice base is now complete!
Step 6
Place a portion of warm cooked rice on a plate and generously ladle the freshly made, hot curry over it. This is the nostalgic taste of classic Curry Rice! It tastes even better with a side of kimchi or pickles.
Step 7
If you want to add a special touch to your curry rice, prepare some crispy fried pork cutlets. Fry the pork cutlets, place them on a plate, and pour the finished curry over them to create a magnificent Curry Pork Cutlet. Just like the saying, ‘It depends on how you wear it,’ the same curry can transform into a different dish depending on how you serve it! Enjoying it with chewy udon noodles as Curry Udon is also a delightful option. Feel free to experiment with various combinations according to your preference!
