Main Ingredients:
Rice: 1 bowl; Pork tenderloin: 1 small piece; Potato: 1; Red ginseng: a little; Carrot: 1/3.
Seasonings:
Curry powder: appropriate amount; Salt: appropriate amount; Cooking wine: appropriate amount; Soy sauce: appropriate amount; White pepper powder: appropriate amount; Vegetable oil: appropriate amount; Sugar: appropriate amount; Ginger: appropriate amount.
Flavor: Curry; Cooking method: Stir-fry; Time: 45 minutes; Difficulty: Moderate.
Steps to Cook Pork Curry Pork Rice
Peel and cut a potato into small pieces.
Peel and cut a little carrot into small pieces, and thaw and cut the red ginseng into small pieces.
Heat a wok with some vegetable oil, stir-fry the potato and carrot for a while.
Add some cooking wine and appropriate amount of water, bring to a boil and simmer over medium heat for a while.
Prepare some rice in advance, and make a simple pig-shaped rice ball. Use plastic wrap to shape some rice.
Then use a carrot to cut out the pig’s nose, ears, and hooves, and use seaweed to cut out the eyes and nostrils, and assemble them.
When the potatoes in the pot are cooked, add a small piece of curry block and a little salt according to your taste.
Continue cooking until the curry is completely melted.
Add the red ginseng.
Turn off the heat when the soup thickens.
Cut the pork tenderloin into strips, marinate with some cooking wine, soy sauce, salt, sugar, white pepper powder, vegetable oil, and ginger slices.
Prepare some dry starch, egg mixture, and bread crumbs. Roll the tenderloin in the starch to coat it evenly.
Then roll it in the egg mixture.
Finally, coat it with bread crumbs.
Heat vegetable oil in a pan and fry until cooked.
Remove and drain the excess oil.
Place the curry, red ginseng, and potatoes in a slightly smaller container and place them on a plate. Arrange the pig rice ball and fried pork on the plate, and decorate with cucumber.
Finished Product
