Pork Cutlet Curry Rice recipe - ingredients, nutrition and when to eat it
A meal of rice topped with rich curry and served with a crispy fried pork cutlet. The mild, fragrant curry pairs well with the savory crunchy coating, making…
A meal of rice topped with rich curry and served with a crispy fried pork cutlet. The mild, fragrant curry pairs well with the savory crunchy coating, making it a filling choice for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 1064g serving): 3353.8 kcal · protein 45.4g · carbohydrate 128.3g · fat 286.5g · sodium 1848.2mg
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: Press the breadcrumbs gently onto the pork cutlet before frying so the coating stays even.
Tips: Check the oil temperature by dropping in a breadcrumb: it should rise right away with small bubbles around it.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork loin — 120 g
- Breadcrumbs — 25 g
- Flour — 15 g
- Egg — 0.5 pc
- Cooking oil — 300 ml
- Curry powder — 20 g
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.5 pc
- Water — 180 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp