Pork Cutlet Curry Bento recipe - ingredients, nutrition and when to eat it
This hearty bento combines a crispy fried pork cutlet with rich curry and rice. It’s great for lunch and also hits the spot on evenings when you want something…
This hearty bento combines a crispy fried pork cutlet with rich curry and rice. It’s great for lunch and also hits the spot on evenings when you want something warm and deeply savory.
Lunchbox & quick meals · 40 minutes to cook
Nutrition (per 807.5g serving): 980.3 kcal · protein 47.1g · carbohydrate 139.3g · fat 23g · sodium 1604.2mg
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: Let the pork cutlet rest for 3 minutes after frying before slicing so fewer juices escape.
Tips: Add the curry powder after lowering the heat to keep it from sticking to the bottom of the pot.
Tips: When packing it, let the curry cool slightly and keep it separate from the cutlet so the cutlet stays crispy longer.
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Ingredients (1 serving)
- Pork loin — 120 g
- Flour — 20 g
- Egg — 0.5 pc
- Breadcrumbs — 35 g
- Cooking oil — 12 g
- Onion — 50 g
- Potato — 70 g
- Carrot — 30 g
- Curry powder — 25 g
- Water — 180 ml
- White rice — 210 g
- Pickled daikon — 30 g
- Salt — 0.5 g