Curry Flavored Pork Rice Bowl with Leftover Mango Chutney

Name: Curry Flavored Pork Rice Bowl with Leftover Mango Chutney
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Pork; 4 bunches Spinach; 1 clove worth Sliced garlic; 1 tbsp Mango chutney (or honey); 1 tbsp Sake; 2 tbsp Soy sauce; 2 tbsp Water; 1/2 thumb's worth Ginger (grated); 1 tsp Curry powder; 1 Grated cheese (melting type); 2 Soft poached eggs

cookpad.japan @cookpad_jp

I always have mango chutney left over after I make soup curry.
"I should use it up!" , I thought, and used it on the pork rice bowl that I normally make.... yet it was not quite as delicious as I had hoped. So I added some curry powder and it came out great. I guess the chutney doesn't really work without a curry flavor.

If you dislike the bitterness of the spinach, cut the spinach into desirable lengths, soak in water for about 2 to 3 minutes, and drain really well.
You may not notice the bitterness after this. Recipe by Izumiuna

cookpad.japan @cookpad_jp

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Ingredients

2 servings

150 gramsPork
4bunches Spinach
1 cloveworth Sliced garlic
For the sauce:
1 tbspMango chutney (or honey)
1 tbspSake
2 tbspSoy sauce
2 tbspWater
1/2thumb's worth Ginger (grated)
1 tspCurry powder
Toppings :
1Grated cheese (melting type)
2Soft poached eggs

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Steps

1

Combine the ingredients for the sauce beforehand. Heat the oil in a skillet and sauté the garlic over medium heat until fragrant.
2

Season the pork with salt and pepper. Coat thinly with cake flour (optional), and add it into the skillet and sauté it. The pork should look like this.
3

Once the pork is cooked through, add the spinach and sauté gently. It only takes a few seconds.
4

Mix the premade sauce one more time, and swirl in the sauce into the skillet. When the sauce comes to a boil, turn off the heat. The pork topping is done.
5

Place the melting type cheese on the rice and microwave it for a short amount of time.
6

Add the pork topping on top. Make a dent in the middle and drop on a soft poached egg. Sprinkle on some mayonnaise or nori seaweed if desired.