Curry Pork Chop Rice

Debone the pork chop and cut off the white fascia along the edges to prevent the pork chop from curling when fully cooked.

Carefully pound it once, making the meat tender, and the pork chop's area instantly increases by 1.5 times. Sprinkle some salt and set it aside. After making the curry sauce, pan-fry the pork chop.

Cut the carrots and potatoes into small pieces, boil over high heat for five minutes (cooking until edible but still slightly firm), drain the water and set aside.

Cook the curry paste in the water used to boil potatoes and carrots. Bring the water to a boil, then reduce to low heat, stirring constantly to dissolve the curry paste.

After the curry paste has completely melted, it may be very thick. Add water as needed, then put the boiled potatoes and carrots into the pot and cook together. Cover the pot and simmer on low heat for five minutes, opening the lid at least twice during the process to stir evenly to prevent sticking. The curry sauce is ready.

Dusting the flour this way prevents clumping (some flour grains will stick to the pork chop), and wrapping it tightly will keep the meat juices from escaping.

Coat both sides with a layer of beaten egg.

Coat it firmly with breadcrumbs, and it's best to press it down a bit with your hands to make it more compact.

Add more oil to the frying pan, fry until one side is golden brown, then flip and continue.

Cut the pork chop into small pieces and spread them on the rice.

Pour over the curry sauce.

Finished, spreading seaweed.