Hong Kong-Style Curry Pork Chop with Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
369 kcal
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Course
Main Course
Hong Kong-Style Curry Pork Chop with Rice
Description
This recipe combines breaded and fried pork chops coated with panko for crunch, accompanied by a rich curry sauce simmered from coconut milk, water, curry powder, salt, turmeric, and potato chunks. The curry sauce is gently cooked to allow the potatoes to become tender while absorbing the spices.
The pork chops are dredged through beaten egg, flour, and panko breadcrumbs twice before frying in hot oil at 350°F to achieve a golden, crispy crust. The combination of tender meat and crunchy coating contrasts with the creamy and mildly spiced curry sauce.
Typically, these components are plated with steamed rice to complete the meal, with the curry sauce adding moisture and flavor. This dish reflects a fusion of Cantonese flavors with curry influences, offering a hearty and flavorful choice for a main course.
Ingredients
Curry sauce:
- 1 C coconut milk
- ¼ C water
- 2 tablespoon curry powder
- ½ teaspoon salt or to taste, sea salt
- ½ teaspoon turmeric powder
- 1 potato cut into large chunks, large
Pork:
- 400 g pork chop 4 pieces
- ¾ teaspoon salt sea salt
Dredge:
- 1 egg beaten, large
- ¾ C all-purpose flour
- 1 ½ C panko bread crumbs
For frying:
- 3 C peanut oil or any high smoke-point oil
Instructions
Make the curry sauce:
- In a small saucepan, combine coconut milk, water, curry powder, salt, and turmeric powder.
- Stir and bring to a simmer over medium heat.
- In the meantime, place the potato into a bowl and add a splash of water.
- Cover with a lid and microwave on high power of for 3-5 minutes, until mostly cooked through.
- Once the curry sauce is simmering, add in the chunks of potato, stir to combine, cover with a lid and reduce the heat to low, keeping it warm until ready to serve.
Dredge:
- Have 3 shallow dishes ready.
- Add beaten egg to one dish, all-purpose flour to another dish, and breadcrumbs into the final dish.
- Take a pork chop and dredge into the egg, then coat with the flour, and back into the egg a second time, before ending with the breadcrumbs.
- Repeat with the remainder.
Fry:
- Heat the frying oil in a large skillet or frying pan until the oil reaches 350F.
- Add in the breaded pork and fry for 2-3 minutes per side, flipping halfway through, until golden brown and crisp.
- Remove with a pair of tongs and place onto paper towel to drain.
- Repeat with the remainder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 793mg | 33% |
| Potassium | 497mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 86mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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