Classic Pork Curry
ID: 7600eaa6...
A classic pork curry featuring 'Yokohama Hakuraitei' commercial curry roux (medium hot) mixed with a perfect blend of various seasonings to achieve a deep, restaurant-quality flavor.
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🍳 Cooking Flow
Slice/chop the onion (sliced and chunks), carrot, potato, and pork belly. → Stir-fry the sliced onions with salt in a pan until caramelized. → Add the pork and remaining ingredients one by one and stir-fry together. → Add water, various seasonings, and garlic, then cover and simmer over medium-low heat for 15 minutes. → Dissolve the curry roux into the mixture and finish by stirring in butter.
Cooking Steps
Brief Cooking Order
Slice/chop the onion (sliced and chunks), carrot, potato, and pork belly. → Stir-fry the sliced onions with salt in a pan until caramelized. → Add the pork and remaining ingredients one by one and stir-fry together. → Add water, various seasonings, and garlic, then cover and simmer over medium-low heat for 15 minutes. → Dissolve the curry roux into the mixture and finish by stirring in butter.
Introduction
A classic pork curry featuring 'Yokohama Hakuraitei' commercial curry roux (medium hot) mixed with a perfect blend of various seasonings to achieve a deep, restaurant-quality flavor.
Step 1
Slice one onion against the grain (for the roux base). Cut the other onion into bite-sized wedges (for ingredients).
Step 2
Cut the carrot and potato into bite-sized wedges without peeling them.
Step 3
Cut the pork belly into 3–4cm pieces.
Step 4
Heat salad oil (1 tablespoon) in a frying pan, add the sliced onion and salt (1 pinch), and stir-fry until thoroughly caramelized.
Step 5
Add the pork belly to the caramelized onions and stir-fry.
Ingredients List
Important Notes
💡 For the onion roux base, slice against the grain to release moisture, allowing them to caramelize faster.
💡 Keep the skin on the carrots and potatoes when simmering to prevent them from falling apart and to preserve the natural vegetable sweetness.
💡 Adding butter at the end significantly enhances the richness and aroma, giving it a deep, restaurant-style flavor.
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