Name: Korean Pork Cutlet Curry Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 medium potatoes, cubed; 1 large onion, chopped; 2 carrots, diced; 100g Korean curry powder; 700ml water, divided; 1 tbsp butter; 4 Pork loin steaks; 4 tbsp Plain Flour; 2 eggs, beaten; 100g panko breadcrumbs; as needed Cooking oil, for shallow-frying or spraying; to serve Cooked rice; to season Salt and black pepper; optional shredded cabbage or pickled radish, to serve

Method

25 mins prep35 mins cook60 mins total

Mix the curry powder with 150ml of the water until smooth. Set aside while you start the curry.
Melt the butter in a saucepan over a medium heat. Add the potatoes, onion and carrots and cook for 4–5 minutes, stirring occasionally.
Add the remaining 550ml water. Cover and simmer for about 15 minutes, until the vegetables are tender.
Stir in the curry mixture and cook uncovered for 3–4 minutes until thick and smooth. Keep warm over a very low heat.
Season the pork steaks with salt and pepper. Coat each one in flour, dip into the beaten egg, then press into the panko until well covered.
Shallow-fry the cutlets in a thin layer of oil for 3–4 minutes per side until golden and cooked through. Alternatively, spray with oil and air-fry at 200°C for 12–15 minutes, turning halfway.
Rest the cutlets for 2 minutes, then slice them. Arrange over cooked rice, spoon the curry around and over the pork, and serve with cabbage or pickled radish if liked.