Curry Flavored Pork Rice Bowl with Leftover Mango Chutney

Curry Flavored Pork Rice Bowl with Leftover Mango Chutney

After you make curry at home (Recipe ID: 539591), you might have some mango chutney left over. I used it to make a pork rice bowl!

Ingredients: 2 servings

about 150 g
3-4 bunches
Sliced garlic
a clove worth
For the sauce:
Mango chutney (or honey)
1 tablespoon
1 tablespoon
Soy sauce
2 tablespoons
2 tablespoons
Ginger (grated)
1/2 thumb's worth
Curry powder
about 1 teaspoon
Toppings :
Grated cheese (melting type)
as desired
Soft poached eggs


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.

Story Behind this Recipe

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.