Curry pork chop rice

1. Boneless pork chop, cut off the white fascia along the edges to prevent curling when the pork chop is fully cooked.

2. Hammer carefully once to loosen the meat, and the area of the pork chop will suddenly increase by 1.5 times. Sprinkle some salt and set aside for later use. After finishing the curry sauce, fry the pork chop.

3. Cut the carrots and potatoes into small pieces, boil over high heat for five minutes (until they are edible but slightly hard), drain and set aside.

4. Boil curry paste with water boiled with potatoes and carrots. Bring the water to a boil, reduce the heat, and stir continuously to melt the curry paste.

5. After the curry paste has completely melted, it may become very thick. Add water as appropriate, and then put the boiled potatoes and carrots into the pot to cook together. Cover the lid and simmer on low heat for five minutes. At least open the lid twice midway and stir evenly to prevent bottoming. The curry sauce is complete.

6. Sprinkling flour in this way will not clump (there are flour particles attached to the pork chop), and the meat juice will not be lost after being tightly wrapped.

7. Dip a layer of egg mixture on both sides.

8. Wrap tightly with bread crumbs, and it is best to press the compaction points with your hands.

9. Add more oil to the pan, fry until golden brown on one side, then flip over and continue.

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

11. Pour curry sauce over.

12. Finish sprinkling seaweed.