Fried Pork Cutlet Curry Rice

Overview

I have been cooking for so many years and this is the first time I am posting a recipe. I feel a little nervous! ! Let’s get back to the point, let’s post the recipe

Tags

• staple food
• home cooking
• bread crumbs
• cooking wine
• curry cubes
• egg
• flour
• pork tenderloin
• potatoes
• white rice
• ginger
• white pepper

Ingredients

Steps

1. 1 First, let’s complete the preparation of the pork chop. Buy a piece of pork loin or pork chop (try to buy regular meat, so that the cut pork chop will look better. There is nothing you can do about OCD. If you don’t mind, you can ignore it). Wash it with water first, then cut the meat into pieces. Large pieces, about 1.5cm thick; after cutting, you can start the marinating process. Take a large bowl, add minced ginger, a little pepper, cooking wine, soak the meat in it and it will be OK for the time being (ps: you can put a little salt on the meat to enhance the flavor). Place the meat in the refrigerator and wait for five hours.

   

2. 2 It’s time to prepare the potatoes. Cut the potatoes into small pieces. Why? Because they cook faster if you cut them small. If you feel that they are not enough to eat, you can choose to cut them into larger triangles, but they will take longer to cook.

   

3. 3 Add potatoes and water to the pot. Turn the potatoes and let them burn. Yes, there is only water in the pot. No seasoning is added because we will add something later

   

4. 4 When the potatoes are almost soft, you can add the curry cubes. I don’t know how to use curry powder, so I bought curry cubes. I put almost two curry cubes on two small potatoes. You can adjust it appropriately according to your personal taste

   

5. 5 After adding the curry cubes, the water inside will dry out quickly. Pay attention to it. When the water is low, remember to turn off the heat in time, otherwise it will not taste good or it will burn

   

6. 6 Start preparing the fried pork chops. Take out the marinated pork chops and prepare flour and egg liquid. Bread crumbs. Start wrapping the dough, first a layer of flour, then a layer of egg wash, then a layer of egg wash on one side, and one egg wash on the last time, a total of three times. Finally, put it into the bread crumbs, and roll it comfortably in a circle to coat the pork chops with bread crumbs. (The picture is a bit ugly)

   

7. 7 Put oil in the pot. When the oil temperature in the pot is about 200°, add the pork chops, turn them over, take them out and put them on absorbent paper to remove some oil. When the oil temperature cools down slightly, when it reaches about 160°, add the pork chops, fry them again and take them out. Cool slightly and cut into pieces.

   

8. 8 Final finished product assembly. First, have a bowl of fragrant white rice (my rice is steamed today. I have always been obsessed with the aroma of steamed rice. This time I finally got it. Because the water volume was not controlled well, the rice was slightly dry), pour in the potatoes, put the pork chops, dang dang, done. What I am most satisfied with today is the love I squeezed out with tomato sauce, full marks