How to cook curry with pork cutlets

Today’s meal is…

▽Cutlet Ingredients

• 2 pork loin (for pork cutlets)
• A pinch of salt and pepper
• 1 egg
• 2 tablespoons of water
• 4 tablespoons of flour
• Bread crumbs to taste
• Frying oil as needed

▽The Curry Procedure

1. Coarsely chop the onions and celery.
2. Peel and grate the apples.
3. Cut the potatoes into small chunks and soak them in water to remove the scum.
4. Heat the beef fat in a pan. When the beef fat has melted, add 1. sprinkle with salt and fry over medium heat. When the beef fat has melted, add the grated garlic and ginger and 2. stir-fry on low-medium heat until some of the water is absorbed.
5. Put the curry powder in the pot, and heat the water and the potatoes. Simmer for 15 minutes over low heat. Turn off the heat and add the curry roux to dissolve.

▽The cutlet procedure

1. Cut into the lean and fatty strands of the pork loin with a knife, cut through the strands and beat all over with the back of a knife or a meat slapper.
2. Season with salt and pepper. Mix the egg, water and flour to make a “batter liquid” and dip the batter liquid and then the breadcrumbs in that order.
3. Fry the battered pork in oil at 170°C (170°F) for 5 minutes, turning it over.

▽Finishing steps

1. Place the rice in a bowl and pour the curry over the rice and cutlets from the “Curry Procedures”.
2. Garnish with fukujinzuke or Rakkyo as desired.

Here’s our another cutlet recipe. Katsudon (Breaded Pork Cutlet on Rice)