Spicy and Sweet Pork Cutlet Rice Bowl
Spicy and Sweet Pork Cutlet Rice Bowl
Mouthwatering Spicy Pork Cutlet Rice Bowl! Perfect as a side dish or a snack with drinks.
I transformed some store-bought frozen pork cutlets that lacked flavor by coating them in a spicy sauce and turning them into a delicious rice bowl. Instead of a soupy dish, I made it more like a stir-fry, making it ideal as a side dish or a snack to accompany drinks. Let’s create this flavorful meal that the whole family can enjoy!
Main Ingredients- 2 pieces Pork cutlet
- 1/2 Onion
- A little bit of Scallion
- 60g Mixed vegetables
- 2 Tbsp Chili oil
- 1/2 Tbsp Minced garlic
Spicy and Sweet Special Sauce- 2 Tbsp Sriracha sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
- 1 Tbsp Corn syrup
- 1 Tbsp Red chili powder
- 2 Tbsp Water
Creamy Scrambled Eggs- 3 Eggs
- 3 Tbsp Milk
- 3 Pinches Salt
- 2 Tbsp Sriracha sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy sauce
- 1 Tbsp Corn syrup
- 1 Tbsp Red chili powder
- 2 Tbsp Water
Creamy Scrambled Eggs- 3 Eggs
- 3 Tbsp Milk
- 3 Pinches Salt
Cooking Instructions
Step 1
First, prepare all your ingredients.
Step 2
Cut the pork cutlets into bite-sized pieces. Heat a pan with plenty of oil over medium heat and fry the cutlets until golden brown and crispy. It’s important to fry them thoroughly so the breading doesn’t fall off when coated with the sauce. If you prefer extra crispiness, you can fry them twice.
Step 3
While the pork cutlets are frying, finely chop the scallions and thinly slice the onion. If using frozen mixed vegetables, you can use them as they are. If using fresh vegetables, wash them thoroughly.
Step 4
Let’s make some creamy scrambled eggs. In a bowl, gently whisk together 3 eggs, 3 tablespoons of milk, and 3 pinches of salt. Avoid over-whisking to prevent the eggs from becoming tough.
Step 5
Pour the egg mixture into a heated pan over low heat and stir gently to create scrambled eggs. Alternatively, you can mix all the ingredients in a bowl and then pour them into the pan to cook. Be careful not to overcook them; aim for a soft, creamy texture.
Step 6
Now, let’s stir-fry the aromatics for the sauce. Heat the pan with 2 tablespoons of chili oil. Add the chopped scallions and 1/2 tablespoon of minced garlic. Stir-fry over low heat until fragrant, being careful not to burn them. Sauté until a gentle garlic aroma is released.
Step 7
Once the aromatics are lightly browned, add the sliced onions and mixed vegetables. Stir-fry until the vegetables soften and the onions turn translucent.
Step 8
When the onions become translucent, add all the sauce ingredients: Sriracha sauce, gochujang, soy sauce, corn syrup, red chili powder, and water. Stir well to combine and let it simmer for about 1 minute until the sauce thickens slightly.
Step 9
Once the sauce is evenly mixed, add the fried pork cutlets. Gently toss them to coat each piece with the sauce, being careful not to break them. Coat them evenly with the sauce.
Step 10
Tip: The pork cutlets just need to be coated with the sauce. Since they are already cooked, simply toss them briefly to ensure they are well-coated.
Step 11
Assemble your spicy and sweet pork cutlet rice bowl. Start with a base of warm rice in a serving bowl. Arrange the creamy scrambled eggs around the edge of the bowl. Finally, place the saucy pork cutlets in the center. You’ve now created a visually appealing and delicious spicy pork cutlet rice bowl! Enjoy your meal.
