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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw pork to prevent cross-contamination of bacteria.
Cut 300g pork belly into big pieces, put in a bowl, add a little salt, a little pepper and 2 teaspoons of curry powder, mix well and set aside.
Watch out
Cut the pork chunks into even sizes, otherwise some will overcook while others remain uncooked.
Peel, halve, core and chop 1 clove of garlic; peel and chop 1 piece of ginger.
Watch out
The garlic core must be removed, otherwise it will taste bitter and affect the flavor.
Peel 2 onions, cut in half and remove the root, then cut into chunks.
Watch out
Do not cut the onion chunks too small, otherwise they will dissolve completely after long simmering.
Peel 1 carrot and cut into roll-cut pieces.
Watch out
Carrot pieces should be of uniform size to ensure they cook through evenly.
Peel and core 2 potatoes, cut into big pieces, soak in water, then drain the cloudy water and rinse clean.
Watch out
Potatoes must be soaked in water to remove excess starch after cutting, otherwise the curry will easily stick to the bottom and burn.
Cut off the base of 100g shimeji mushrooms and separate them; remove the stem of 1 large tomato and cut into suitable-sized pieces.
Watch out
Mushroom roots with sawdust and dirt must be cut off cleanly. Do not wash them with water after cutting to avoid absorbing too much moisture.
Hot oil may splatter when ingredients are added, keep a safe distance when adding minced garlic.
Add 2 tablespoons of oil to the pot, fry minced garlic and ginger until fragrant, be careful not to burn; add onions and stir-fry until soft; add marinated pork chunks, then carrots and shimeji mushrooms, stir-frying well together.
local_fire_departmentmedium heatWatch out
Garlic and ginger burn easily and must be stirred constantly
onions must be stir-fried until completely soft and sweet before proceeding
Be careful of hot steam escaping when opening the lid to avoid scalding your face and hands.
Add 700cc of water to the pot, cover and boil for about 20 mins, skimming off any scum; then add potato chunks and tomato wedges, cover and boil for about 15 mins until a toothpick can easily pierce the potatoes.
local_fire_departmentmedium-low heat, about 35 minutesWatch out
Potatoes and tomatoes should be added later, otherwise they will dissolve completely in the soup
watch the bottom of the pot during boiling to prevent sticking
Turn off the heat once potatoes are soft, break and add half a box (about 115g) of curry cubes into the pot, stir until completely melted, turn on the heat again on low for 10 minutes, stirring occasionally to prevent burning.
local_fire_departmentlow heat, about 10 minutesWatch out
Turn off the heat before adding curry cubes, otherwise they will lump up and fail to dissolve completely.
Finally add 1 tablespoon of chuno sauce and 1 tablespoon of ketchup as hidden taste, stir well and it's done.
local_fire_departmentlow heatWatch out
Chuno sauce and ketchup are hidden tastes (kakushi aji), adjust or omit according to personal preference.
Serve cooked white rice on a plate, top with sliced pork cutlet, pour the Japanese curry over it, and serve with fukujinzuke pickles if desired.
Watch out
Pour curry evenly over the pork cutlet and rice so the cutlet absorbs the sauce.
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