45min 4 ppl
Hainanese Curry Rice
100 minutes
4 people
Hardover 60 min or 12+ steps
100 min · 9 steps
Hard: over 60 min or 12+ steps
612 kcalper person
Protein 30g
Carbs 60g
Fats 28g
About this dish
Singapore's Hainanese curry rice plate: pork ribs and cabbage simmered in a mellow coconut curry until tender, ladled over steamed rice with a fried egg, in the style of the island's old-school curry rice stalls.
Allergy Info
Eggs, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Onionssliced1
- Garlic clovesminced3
- Fresh Gingerminced20 g
- Cabbagecut into chunks300 g
- Potatoescut into chunks2
Meat & Poultry
- Pork ribscut into pieces600 g
Dairy & Eggs
- Eggsfor frying4
Tins & Jars
- Coconut Milk200 ml
- Chicken stock400 ml
Dried Goods
- Jasmine ricesteamed, to serve300 g
Spices & Seasonings
- Curry Powder30 g
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Medium frying pan
Method
1
Cut the pork ribs into pieces and chop the cabbage and potatoes into chunks.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan and fry the onion, garlic and ginger until fragrant.
Approx. 6 minutes
3
Stir in the curry powder and cook for 2 minutes until it smells toasted.
Approx. 2 minutes
4
Add the pork ribs and sear until lightly coloured on all sides.
Approx. 8 minutes
5
Pour in the chicken stock and coconut milk, bring to the boil, then reduce to a simmer, cover and cook for 45 minutes.
Approx. 45 minutes
6
Add the potatoes and cabbage and simmer uncovered for a further 15 minutes until the potatoes are tender.
Approx. 15 minutes
7
Insert a meat thermometer into a pork rib; it should read at least 90 degrees Celsius and the meat should pull easily from the bone.
Approx. 4 minutes
8
Fry the eggs sunny-side up in a separate pan while the curry finishes cooking.
Approx. 6 minutes
9
Spoon the curry pork, cabbage and potatoes over steamed rice and top each portion with a fried egg.
Approx. 6 minutes
