Steps

1. Slice the onion thinly against the grain.
   🕒 06:01
2. Cut the pork shoulder roast into bite-sized cubes.
   🕒 07:12
3. Put 350g pork shoulder roast into a storage bag, sprinkle with salt and pepper to taste, add 50cc whiskey, remove air, and marinate for 30 minutes.
   🕒 08:48
4. Put 1 tbsp oil and 1 tsp cumin seeds into a frying pan and stir-fry over low heat until fragrant. [Tip!] Stir-frying cumin seeds with oil enhances their aroma.
   🕒 09:39
5. Once the cumin seeds are fragrant, add the thinly sliced 250g onion and 1 pinch salt, and stir-fry over high heat until caramelized. [Tip!] By spreading and flipping while cooking, you'll get appropriate browning, which increases the savory aroma due to the Maillard reaction.
   🕒 11:23
6. Push the onion to the side of the pan, add the pork shoulder roast removed from the marinade, and brown it all over.
   🕒 14:09
7. Once the pork is browned, add 10g grated ginger and stir-fry, then add the meat marinade.
   🕒 14:57
8. Add 650cc water and 1 tsp honey, bring to a boil, then cover and simmer over medium heat for 20 minutes. [Tip!] Simmer thoroughly to make the pork tender. For thinly sliced meat, reduce the simmering time to 5-10 minutes.
   🕒 16:12
9. Reduce heat and dissolve 1/2 box Glico ZEPPIN curry roux.
   🕒 19:00
10. Add 1 clove grated garlic and 15g butter, and stir until melted and combined. [Tip!] Adding garlic without stir-frying it maximizes its flavor.
    🕒 19:12
11. Add 2/3 tsp chicken stock powder and 1 tsp oyster sauce, and bring to a simmer.
    🕒 20:03
12. Serve rice on a plate and pour curry over it.
    🕒 20:56
13. Serve with Majisco, if desired.
    🕒 22:17