chinese-style pork curry rice
- Serves: 5
- Calories: 735 kcal
- Total Time: 1 h 35 m
- Prep: 1 h 15 m
- Cook: 20 m
- Japanese: Chūkafū-karē-raisu
- 14 ounces pork tenderloin or belly
- 1 pound onions
- 6 garlic cloves
- solid curry blocks (for 5 servings)
- 2 1/2 cups Chinese soup stock or chicken broth
- 2/3 cup water
- 2 tablespoons salad oil
- a little salt
- a little pepper
- 2 tablespoons potato starch (katakuriko)
- 2 tablespoons water
- 5 servings steamed rice
Cut the pork into 1 in. pieces.
Peel the onions and cut in half. Cut each half into 1 in. wide slices. Slice the garlic cloves thinly.
Put the salad oil in a pan and add the sliced garlic. Sear on low heat until you smell the odor of them cooking.
Add the pork and sprinkle a little salt and pepper on top. Sear the pork on medium heat until it turns a brownish color.
Add the onions and sear until they become soft.
Add Chinese soup stock (or chicken broth) and the 2/3 cup water. Bring to a boil.
Change to low heat. Split apart the solid curry blocks and add. Stir until well mixed and simmer for 5 minutes.
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.
Serve over the steamed rice.
This dish is easy and quick. The creamy curry sauce suits steamed rice very well and the taste is very delicious. Even though it's called “Chinese-style”, it's served only in Chinese restaurants in Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist