Ingredients
- 1/2 Red Cabbage
- 500ml Obento Rice Wine Vinegar
- 2 tbsp Sugar
- 1 tbsp Yukari
- 4 Boneless Porn Loin Chops
- 1/2 cup Flour
- 2 eggs
- 1/2 cup Panko Crumbs
- 1L Vegetable Oil
- 1 tbsp MSG
- S&B Golden Hot Curry Mix
- 8 White Washed Potatoes
- 4 Carrots
- 3L Water
- 3 tbsp Olive Oil
- 1/2 Brown Onion
- 2 cups Jasmine Rice
- Green Onion
- Furikake (Rice Seasoning)
- Salt and Pepper to taste
Method
- Yukari Pickled Red Cabbage - Thinly slice 1/2 head of red cabbage using a mandolin, and place it into a large jar. Put the Obento Rice Wine Vinegar, water, sugar, and salt into a small pot and bring to a boil. Add boiled vinegar to the jar, put a small sandwich bag full of water on top of the cabbage to make sure it is submerged, and let it sit until cool. Remove the weight once cool, seal and keep in the fridge.
- Crispy Pork - Cut meat off the bone, and then with a meat mallet, flatten the pork portions until they are 1cm thick. Season them with salt and a sprinkle of msg, then place in the fridge for a minimum 45min, or overnight. Place flour, whisked eggs and Panko crumbs into 3 separate bowls. Throw the pork in the flour, coat it, dip and coat with egg wash, and then press into Panko crumbs, making sure it is completely coated. Fill up a large fry pan with vegetable oil, heating to 180c. Fry for 4 or 6 minutes, or until golden and crisp. Repeat with the remaining.
- Curry Sauce - Dice onion, and cut potatoes and carrots into small pieces.Place oil in a large pot, and sauté onions. Once lightly browned, place potatoes and carrots in, allowing them to slightly soften. Add 2L of water and bring to a boil. Let it simmer until potatoes fall off the fork once pierced. Add in a packet of S&B Golden Hot Curry Mix, and stir, keeping on a low simmer. Once the curry starts to thicken, take off the heat.
- Steamed White Rice - 2 cups Jasmine Rice 2 1/2 cups Water. Wash rice until the water clears. Add rice and water to a rice cooker, and turn it on.
- Assembly - In a bowl, add a portion of white rice, and push against one side of the bowl, then add curry to the other half of the bowl. Thinly slice crispy pork at a 45-degree angle, and place it in the center of the bowl, on top of the rice and curry. Then add some pickled cabbage on one side. Garnish with some thinly sliced green onions and some furikake. Enjoy!
Product used in recipe
- Obento - Rice Wine Vinegar
- S&B - Golden Curry Hot
