There is a restaurant chain in Hong Kong called Satay King serving White Curry Pork Chop with Rice which eventually made the chain famous. The dish combined South-east Asian elements and adjusted itself into Hong Kong style. In our minds this is already a new Hong Kong dish.
We have tried making this dish multiple times and the most difficult part is to find the most balanced flavour of the curry. Let’s check out how we made our White Curry Pork Chop with Rice!
白咖喱豬扒飯 White Curry Pork Chop with Rice
The dish looks mouth watering and the white curry sauce is perfect for serving with rice!
The rice was made by cast iron pot. It’s more delicious!
One can’t deny that the White Curry Pork Chop with Rice in Satay King is tasty. The pork chop is well marinaded with aromatic flavour of lemongrass and it’s crispy.
Ingredients include pork chop, white curry powder, chicken stock, fried shallot, coconut cream, onion
Also Thai spice set which has inside some lemongrass, lemon leaves, shallots and galangal
Make the pork chop tenderer by chopping it with the back of the knife
Shred a lemongrass for marination
Marinade the pork chop for at least an hour with shredded lemongrass, light soy sauce, maggi seasoning, pepper powder, sugar, cornstarch and some oil
Sear the meat
Using the Avocado frying pan 24cm it’s easy to sear that crispy brown layer on the surface
After searing the meat we can clean the oily pan with a piece of kitchen towel then we can resume cooking
Saute a chopped lemongrass, a couple slices of galangal and a sliced shallot
We don’t need to use up the whole pack of Thai spices
Add 2 tbsp of white curry powder
Add 300ml of chicken stock and 200ml of water then simmer it for 5 mins
Among all different recipes we could find online regarding the proportion of different ingredients, we found that, in order to imitate the flavour in Satay King, the secret behind is to add more chicken stock and water. I guess Hong Kong people just like chicken stock lol
Add 150ml of coconut cream and a few lemon leaves. Cook for awhile
Pour the white curry first then put the pork chop on it. After that put some raw onion slices on top
Lastly put some fried shallots and it’s done!
The 24cm saute pan is perfect for searing meat and the 28cm wok is good for making Cantonese style stir-fried dishes. Check out on our store where you can see more introduction and comments on the series!
另一個港式fusion菜 — 大蔥炒和牛舌
Another Hongkongese fusion dish – Stir-fried Wagyu Tongue with Leeks
9唔搭8既組合？ 出奇好味大蔥炒和牛舌 Spontaneous Stir-fried Wagyu Tongue with Leeks
Salmon is a popular cooking ingredient among Hongkoners. It’s easiest to pan fry it
脆煎三文魚 輕鬆高質晚餐 Easy Crispy Seared Salmon