Crispy breaded pork served with a simple curry vegetable rice sauce.
250 gPork
1 eggChicken eggs
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80 gOnion
80 gCarrot
0.5 cupRice
1.5 cupsWater
0.5 cupFlour
0.5 cupBreadcrumbs
8 gCurry powder
0.25 cupCooking oil
To tasteSalt
To tasteBlack Pepper
Cook the rice with 220 ml water and salt for 18 minutes.
Season pork with salt and black pepper, then coat with flour, chicken eggs, and breadcrumbs.
Fry the breaded pork in cooking oil for 6 minutes, turning once, until crisp and cooked through.
Cook onion and carrot with curry powder for 4 minutes, then add the remaining water and simmer for 10 minutes.
Slice the pork and serve it with curry sauce and rice.