Microwave Pork Cutlet Sweet Curry Rice Bowl (Kid Friendly) Recipe by 3つ子のビッグボス
Cooking Instructions 1 Cut the pork loin into strips about 3/4 inch wide. Place in a plastic bag, add the seasoning ingredients, and massage well. Let marinate in the refrigerator for a while. 2 To make the curry sauce, cut the vegetables into bite-sized pieces and place in a microwave-safe bowl. Microwave at 600W for 3 minutes, until slightly softened. 3 Add the curry roux and water to the vegetables. Cover and microwave at 600W for 1 minute. Stir well to dissolve the roux. 4 Add the seasonings to the mixture and stir well. Cover and microwave at 600W for 2 minutes. Stir again, then microwave uncovered for another 2 minutes. 5 Mix well and microwave a bit longer if needed until the sauce thickens slightly. The curry sauce is ready! 6 To make the pork cutlet, add mayonnaise to the marinated pork and massage to coat. Dredge with panko breadcrumbs. 7 Lightly oil the oven’s broiler pan and arrange the breaded pork on it. Broil for about 17 minutes, or until cooked through and golden brown. 8 Scoop rice into bowls. Top with shredded cabbage, then spoon on the curry sauce. Place the pork cutlet on top to finish. 9 Add your choice of toppings, such as eggs or blanched greens. Top with fukujinzuke pickles if you like! 1 Cut the pork loin into strips about 3/4 inch wide. Place in a plastic bag, add the seasoning ingredients, and massage well. Let marinate in the refrigerator for a while. 1 Cut the pork loin into strips about 3/4 inch wide. Place in a plastic bag, add the seasoning ingredients, and massage well. Let marinate in the refrigerator for a while. 2 To make the curry sauce, cut the vegetables into bite-sized pieces and place in a microwave-safe bowl. Microwave at 600W for 3 minutes, until slightly softened. 2 To make the curry sauce, cut the vegetables into bite-sized pieces and place in a microwave-safe bowl. Microwave at 600W for 3 minutes, until slightly softened. 3 Add the curry roux and water to the vegetables. Cover and microwave at 600W for 1 minute. Stir well to dissolve the roux. 3 Add the curry roux and water to the vegetables. Cover and microwave at 600W for 1 minute. Stir well to dissolve the roux. 4 Add the seasonings to the mixture and stir well. Cover and microwave at 600W for 2 minutes. Stir again, then microwave uncovered for another 2 minutes. 4 Add the seasonings to the mixture and stir well. Cover and microwave at 600W for 2 minutes. Stir again, then microwave uncovered for another 2 minutes. 5 Mix well and microwave a bit longer if needed until the sauce thickens slightly. The curry sauce is ready! 5 Mix well and microwave a bit longer if needed until the sauce thickens slightly. The curry sauce is ready! 6 To make the pork cutlet, add mayonnaise to the marinated pork and massage to coat. Dredge with panko breadcrumbs. 6 To make the pork cutlet, add mayonnaise to the marinated pork and massage to coat. Dredge with panko breadcrumbs. 7 Lightly oil the oven’s broiler pan and arrange the breaded pork on it. Broil for about 17 minutes, or until cooked through and golden brown. 7 Lightly oil the oven’s broiler pan and arrange the breaded pork on it. Broil for about 17 minutes, or until cooked through and golden brown. 8 Scoop rice into bowls. Top with shredded cabbage, then spoon on the curry sauce. Place the pork cutlet on top to finish. 8 Scoop rice into bowls. Top with shredded cabbage, then spoon on the curry sauce. Place the pork cutlet on top to finish. 9 Add your choice of toppings, such as eggs or blanched greens. Top with fukujinzuke pickles if you like! 9 Add your choice of toppings, such as eggs or blanched greens. Top with fukujinzuke pickles if you like! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Chip Cookies (from “Mr. Chocolate”) Fried Tofu 7-Layer dip casserole Roasted potatoes Roasted Red Pepper Pasta Salad Chocolate Chip Cookies (from “Mr. Chocolate”) Fried Tofu 7-Layer dip casserole Roasted potatoes Roasted Red Pepper Pasta Salad Ragi egg dosa Mix vegetable Sooji Upma Roasted potatoes Small onion sambar/south Indian special sambar Thengai Sadam / South Indian Coconut Rice White Chocolate Milk Tea Poached eggs on salad Stuffed Idli Red tomato chutney Shahi Vegetable Kurma/Korma Ragi egg dosa Mix vegetable Sooji Upma Roasted potatoes Small onion sambar/south Indian special sambar Thengai Sadam / South Indian Coconut Rice White Chocolate Milk Tea Poached eggs on salad Stuffed Idli Red tomato chutney Shahi Vegetable Kurma/Korma