Steps

1. Thinly slice 1/2 onion. [Key Tip] To finish in a short time, slice all ingredients thinly.
   🕒 00:27
2. Thinly slice 1/2 carrot. [Key Tip] Julienne, ginkgo leaf, or half-moon cuts are also fine.
   🕒 00:47
3. Finely chop 1 clove garlic and 1 clove ginger. [Key Tip] To add a punch to your curry, adding these aromatics is recommended. The amount of ginger should be about the same as garlic.
   🕒 01:10
4. Heat 1 tbsp of sesame oil in a frying pan. Add the minced garlic and ginger while the oil is still cold.
   🕒 01:51
5. Sauté the aromatics over medium-low heat until fragrant, then increase the heat.
   🕒 01:55
6. Add 120g of thinly sliced pork belly and stir-fry.
   🕒 02:02
7. When the meat is about 70% white, add the thinly sliced onion and carrot, and lightly season with salt and pepper.
   🕒 02:15
8. Once the vegetables are slightly softened, reduce the heat and add 1 tsp doubanjiang and 1 tbsp curry powder. Stir to coat the ingredients and bring out the aroma.
   🕒 02:37
9. Once fragrant, add 300cc water, 1 tbsp minus chicken bouillon powder, 1/2 tbsp sugar, 1 tbsp soy sauce, and 1 tbsp minus oyster sauce. [Key Tip] If using Chinese soup paste, about 1-1.5 tsp is recommended. If the flavor is too strong, reduce the seasonings or add more water.
   🕒 03:01
10. Simmer for about 2 minutes to let the flavors meld.
    🕒 03:55
11. Gradually add a cornstarch slurry to thicken the curry. [Key Tip] Reduce heat to prevent lumps, and stir until it reaches your desired thickness.
    🕒 04:01
12. Once thickened to your liking, increase heat and bring to a brief boil.
    🕒 04:17
13. Serve in a bowl and garnish with fukujinzuke and zha cai.
    🕒 04:44
14. Drizzle with chili oil, if desired. [Key Tip] Sesame oil-based chili oil is recommended.
    🕒 06:09