chinese-style pork curry rice

• metric
• u.s.

ingredients:

• 400 g pork tenderloin or belly
• 450 g onions
• 6 garlic cloves
• solid curry blocks (for 5 servings)
• 600 ml Chinese soup stock or chicken broth
• 160 ml water
• 2 tablespoons salad oil
• a little salt
• a little pepper
• 2 tablespoons potato starch (katakuriko)
• 2 tablespoons water
• 5 servings steamed rice

step 1:

Cut the pork into 2.5 cm pieces.

step 2:

Peel the onions and cut in half. Cut each half into 2.5 cm wide slices. Slice the garlic cloves thinly.

step 3:

Put the salad oil in a pan and add the sliced garlic. Sear on low heat until you smell the odor of them cooking.

step 4:

Add the pork and sprinkle a little salt and pepper on top. Sear the pork on medium heat until it turns a brownish color.

step 5:

Add the onions and sear until they become soft.

step 6:

Add Chinese soup stock (or chicken broth) and the 160 ml water. Bring to a boil.

step 7:

Change to low heat. Split apart the solid curry blocks and add. Stir until well mixed and simmer for 5 minutes.

step 8:

Dissolve the potato starch in the 2 tablespoons water. Add the dissolved potato starch to the pan. Stir a few times until it becomes creamy.