Hainanese Curry Rice

Ingredients

• 180 g Jasmine Rice
• 360 ml Water
• 2 pcs Pork Chop
• 2 tsp Kosher Salt
• 1 tsp White Pepper
• 1 pcs Egg
• 3 tbsp Cornstarch
• 1 cups Panko Breadcrumbs
• 3 tbsp Vegetable Oil
• 1 pcs Onion
• 4 pcs Garlic
• 15 g Ginger
• 1 tsp Turmeric Powder
• 150 ml Coconut Milk
• 1 tsp Dark Soy Sauce
• 1 pcs Potato
• 250 g Cabbage
• 1 tsp Sugar
• 1 pcs Lime
• 300 ml Chicken Stock
• 2 tsp Light Soy Sauce
• 2 tbsp Curry Powder

Method

1. Rinse {jasmine_rice}, then cook it in a saucepan with {water} over medium heat until tender and the grains are fluffy. Keep covered off the heat so it stays warm for serving.
2. Pat {pork_chop} dry so the coating adheres, then season with {kosher_salt} and {white_pepper}. Coat in {cornstarch}, dip in {egg}, and cover with {panko_breadcrumbs}, pressing firmly for an even crust.
3. Heat a splash of {vegetable_oil} in a wok over medium heat. Add {cabbage}, season lightly with {kosher_salt}, and stir-fry until just wilted. Add a little {water}, cover, and braise until sweet, silky, and fully tender.
4. Heat {vegetable_oil} in a saucepan over medium heat. Add {onion}, {garlic}, and {ginger}, season with a pinch of {kosher_salt}, and sweat until softened and fragrant without deep color. Add {curry_powder} and {turmeric_powder}, then bloom until the oil smells toasty and the spices darken slightly.
5. Add {potato} to the spiced base and stir to coat. Pour in {chicken_stock} and {coconut_milk}, then season with {light_soy_sauce}, {dark_soy_sauce}, {sugar}, and a little more {kosher_salt}. Simmer over medium-low heat until the {potato} is tender and the gravy is glossy and thick enough to coat a spoon. Taste and adjust for salt and sweetness.
6. Heat {vegetable_oil} in a deep skillet over medium-high heat until shimmering. Fry the crumbed {pork_chop} without crowding until deeply golden and crisp on both sides and the center reaches safe doneness. Drain briefly so the crust stays crisp.
7. Rest the fried {pork_chop} briefly, then slice across the grain so each piece stays juicy inside the crisp crust.
8. Spoon the warm {jasmine_rice} onto plates, add the braised {cabbage}, arrange the sliced {pork_chop}, and ladle over the hot curry gravy with {potato}. Finish with a squeeze of {lime} for brightness.