Steps

1. Cut the 100g carrot into halves, then slice diagonally.
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2. Thinly slice the 250-280g onion, cutting against the grain.
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3. Place the sliced onion in a microwave-safe container and heat in the microwave. [This is the key!] Heating the onion in the microwave removes moisture, making it easier to caramelize.
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4. Cut the 2 potatoes (200g) into bite-sized, irregular pieces.
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5. Sprinkle a pinch of salt on the cut potatoes and microwave at 600W for 4.5 minutes. [This is the key!] To prevent the potatoes from dissolving into the broth, cooking them separately and adding them at the end keeps them fluffy and maintains the curry's thickness.
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6. Peel 2 cloves of garlic, crush them with the back of a knife, and mince. Remove the core.
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7. Mince the 10g ginger as well.
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8. Peel the remaining 1 clove of garlic, keeping it ready for grating.
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9. Heat 1 tbsp of lard in a frying pan over medium heat. [This is the key!] Using lard adds richness from the pork fat. Vegetable oil can be used as a substitute if unavailable.
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10. Add the microwaved onion, spread it evenly, and sprinkle with a little salt.
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11. Sauté the onion without stirring too much, flipping occasionally once browned. Continue until caramelized. [This is the key!] This method allows you to create caramelized onions in a short time. The Maillard reaction enhances richness and aroma.
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12. Add a little more lard (or vegetable oil) to the caramelized onion. Add the 10g minced garlic and 10g minced ginger and sauté. [This is the key!] Sautéing the garlic well to release its aroma complements the flavor that the roux alone cannot provide.
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13. Add 2 tbsp of ketchup and cook until the acidity evaporates. [This is the key!] Ketchup acts as a substitute for chutney, adding fruity umami and aroma.
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14. Add 1/2 tbsp of Worcestershire sauce and cook until the acidity evaporates. [This is the key!] Worcestershire sauce, with its rich spices, reinforces the curry's spice profile.
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15. Cut the 300g pork belly into about 4cm pieces and add to the frying pan. Sauté. [This is the key!] Cutting the pork belly with scissors avoids dirtying the cutting board. Sauté to render the pork fat.
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16. Season the pork belly with a little salt and pepper.
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17. Add the 100g carrot and sauté.
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18. Add 120cc of cooking sake (rice wine) and reduce the liquid. [This is the key!] Japanese sake adds aroma, umami, and depth.
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19. Add 550cc of water and 1 tsp of chicken stock powder. Once boiling, cover and simmer for 5 minutes until the carrots are tender.
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20. Turn off the heat, add the 5 servings of curry roux (Jahwa Curry), and stir until completely dissolved.
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21. Add 10g of butter, 1/3 tsp of sugar, and the grated 1 clove of garlic. Stir to combine. [This is the key!] Adding grated garlic at the end provides a fresh aroma different from the sautéed garlic.
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22. Add the microwaved 2 potatoes (200g) and mix well.
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23. Serve the Shin Curry over 200g of cooked rice in a bowl. [This is the key!] Sprinkling with dried parsley (to taste) adds color. Adding bonito flakes for a flavor twist is also delicious.
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