A few days ago, I went to a Chinese restaurant and saw their chef’s recommended menu posted on their wall. The words of “Curry Pork Fillet Burger” really caught my eyes. It sounds great. What a lovely combination of curry and burger! However, I guess 6 AU dollars might be too much for a burger. Why can’t I try to make some to feed my family?
Coincidently, some pork scotch fillets were on special offer at the nearby supermarket. Well, it’s a good time to have a go for it.
- 4 pork scotch fillets (about 300 gm)
- 1 small cube S&B Golden Curry
- 1 onion, shredded
- lettuce, to taste
- 1 tomato, sliced
- 4 hamburger bread rolls
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon corn flour
- 2 teaspoons cooking wine
- 2 teaspoons freshly grated ginger juice
- 1/2 egg, beaten
- Rinse and dry pork fillets. Tenderize pork fillets with the back of a chopper. Mix well with seasoning mixture. Leave for 30 minutes.
- Heat pan on medium high heat, add 2 tablespoons of oil to fry the pork until both sides are lightly brown. Cover pan and cook the pork until done. Uncover pan, continue to fry the pork until sauce dry. Dish up.
- When frying the pork, use another pan to sauté shredded onion till brown. Add a bit of hot water and a curry cube. Stir well until curry dissolves thoroughly. In the meantime, if the sauce is too thick, you can add more hot water to your preferred consistency.
- Cut each bread roll into halves. Melt some butter to taste, on a heated pan, put in the bread rolls until they are warm and lightly brown. Place lettuce, tomato, pork fillet and generously pour curry sauce over the pork fillet. Done!
- All I spent was only under 6 AU dollars that fed my whole family of four. It’s really a good try.