Curry Pork Chop Rice
by Melancholy Potatoes
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Beat the pork chops with the back of a knife or a meat hammer to relax, sprinkle with salt and black pepper, and marinate for 15 minutes.
2. Prepare the vegetables for curry, wash and cut into pieces, and blanch the broccoli with salt water.
3. Heat the wok, pour in cooking oil, and sauté the spring onions.
4. Add carrots and potato pieces and stir fry.
5. Add water, completely surpass the vegetables, boil on high heat and simmer on low heat until the potatoes and carrots are soft, about ten minutes.
6. Add two pieces of curry and cook until the soup thickens.
7. Just collect the juice over high heat, you don't need to collect it too dry, the soup will be delicious when you pour more juice on the rice.
8. Prepare starch, bread crumbs, and beat an egg. The simmered pork chops are first patted with starch on both sides, then dipped in egg liquid, and finally covered with a layer of bread crumbs.
9. Pour more oil in the pot, add the pork chops when the oil is 70% hot, lock the pork drainage on high heat, and then turn to low heat to fry the pork chops until golden on both sides.
10. Use oil-absorbing paper to absorb excess oil on the fried pork chop, cut into strips and place on the braised rice, top with vegetable curry, and then top with braised broccoli. The broccoli can also be simmered in curry. The curry cubes can be put in when the juice is about to be collected, because the broccoli is easy to cook, and the color will not look good after the stewing time is long.
11. Finished picture
