Curry Pork Cutlet Rice Bowl recipe - ingredients, nutrition and when to eat it
This dish is served over rice with a crispy fried pork cutlet and a smooth curry sauce.
This dish is served over rice with a crispy fried pork cutlet and a smooth curry sauce. The savory breading pairs with fragrant, rich curry for a satisfying lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 1101.7g serving): 3396.7 kcal · protein 49g · carbohydrate 130.1g · fat 288.5g · sodium 1479.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Heat the frying oil until a breadcrumb rises right away and tiny bubbles form around it.
Tips: Let the pork cutlet rest for about 2 minutes after frying before slicing to keep more of its juices in.
Tips: If the curry is too thick, add a little water at a time until it reaches the consistency you like.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Pork Loin — 120 g
- Flour — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Curry powder — 1.5 Tbsp
- Water — 200 ml
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp