Recipe

Pork curry

  • 20 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 4
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Ingredients

Pork curry
  • 25 gram butter
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 large brown onion (200g), sliced thickly
  • 750 gram pork shoulder, cut into chunks
  • 2 clove garlic, crushed
  • 1 1/2 tablespoon japanese curry powder
  • 1 1/2 cup (375ml) secondary dashi
  • 1/4 cup (60ml) white miso
  • 2 tablespoon mirin
  • 1 tablespoon japanese soy sauce
  • 2 1/2 cup (625ml) water
  • 2 large potatoes (600g), chopped coarsely
  • 2 medium carrots (240g), chopped coarsely
  • 100 gram green beans, chopped coarsely

Method

Pork curry
  • 1
    Heat butter, sesame oil and half the vegetable oil in large saucepan; cook onion, stirring, until softened. Remove from pan.
  • 2
    Heat remaining vegetable oil in same pan; cook pork, in batches, until browned. Remove from pan; set aside with onions.
  • 3
    Add garlic and curry powder to same pan; cook, stirring, until fragrant. Return onion and pork to pan; stir to coat in powder.
  • 4
    Stir in dashi, miso, mirin, sauce and the water; bring to the boil. Reduce heat; simmer, covered, 1 hour. Add potato and carrot; simmer, uncovered, 45 minutes until potatoes are tender.Add beans; cook, 5 minutes until beans are tender.

Notes

If japanese curry powder is unavailable, any mild flavoured curry powder can be used.

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