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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. pork loin chops (4) Duroc, about 1 inch thick, no bones)
- 1 Tbsp. sea salt
- 1 1/2 cups all purpose flour
- 2 eggs (whisked)
- 1 cup panko bread crumbs
- 2 qt. canola oil (for deep frying)
- 1 white onion (medium, peeled, cored and cut in 1/2-inch dice)
- 1 carrot (peeled and cut in 1/2-inch dice)
- 1 3/4 kabocha squash (quarter small, skin left on, cut in 1/2-inch dice, to make 1/2 cup)
- 1 russet potato (peeled and cut in 1/2-inch dice)
- 8 button mushrooms (rinsed, dried and cut in 1/2-inch dice)
- 2 cloves garlic (peeled and minced)
- 3/4 cup plain yogurt
- 8.4 oz. curry (half package S & B Golden Brand Japanese, see chef's note)
- 1 qt. water
- 2 Tbsp. salad oil (e.g., canola oil)
- 12 pieces baby bok choy (washed and patted dry)
- 2 Tbsp. salad oil
- 1 1/2 tsp. sea salt
- 4 cups steamed white rice
- 4 pork chops (Crispy)
- 1 1/2 cups pickled ginger (rough chopped)
- 1 Tbsp. ground black pepper
- 1 tsp. ground black pepper
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