Pork Cutlet Rice Bowl
Lee Kum Kee

Pork Cutlet Rice Bowl

Serves 2
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250g pork fillet sliced into 4 pieces
4 tbsp  plain flour
1 egg
150g panko breadcrumbs
250ml vegetable oil for frying
200g warm cooked rice
1 carrot julienned
2 baby cucumbers sliced
5 radishes sliced
1 red spring onion sliced
1 red chili sliced
1 lime cut into wedges


1 Place the egg, flour and panko in three separate bowls. Place the pork slices, one at a time, between two sheets of baking paper. Pound it thinner, and repeat with the rest. Season the slices, dip in the flour, then egg and finally in the panko.
2 In a wok, heat the oil until a pieces of bread sizzles instantly. If you have a thermometer, it should be 180c. Fry the pork slices until golden, about 2-3 minutes. Remove and let drain on a baking tray lined with a cooling rack.
3 Fill two bowls with the rice and top with composed sections of carrot, edamame and onion. Slice the pork and place in the middle.
4 Serve with the Lee Kum Kee Table Top Sweet Soy Sauce to pour over and a squeeze of lime.
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