An exquisite curry that's easy to make with store-bought roux, yet universally praised. Learn how to efficiently caramelize onions using the microwave and a frying pan, and maximize the savory flavor of thinly sliced pork. This recipe, devised by culinary expert Ryuji, pursues the best taste with time-saving techniques.
Ingredients
Main Ingredients (3-4 servings)
- Thinly sliced pork 300g
- Onion 1 pc
- Garlic 1 clove
- Water 600ml
- Curry Roux Half a box
- Cooked Rice (to taste)
Seasonings
- Salt and pepper (to taste)
- Butter 10g
- Worcestershire Sauce 2 tsp
- Sugar 1 tsp
- Vegetable Oil 1 tbsp
- Dried Parsley (to taste)
Steps
- Slice the onion (approx. 300g) as thinly as possible using a slicer.
- Trim the root of 1 clove of garlic and peel.
- Heat 1 tbsp of vegetable oil in a frying pan over medium heat.
- Place the sliced onion in a heatproof bowl and microwave for 3 minutes without covering.
- Spread the microwaved onion into the heated frying pan and cook over high heat for 1.5 minutes. [Key Tip!] The more surface area that contacts the bottom of the pan, the easier it is to caramelize, so spread it out and sear without moving.
- Once browned, flip and spread again, then cook over high heat for 1 minute. Repeat this process. [Key Tip!] Repeating the microwave heating and this searing process allows you to caramelize onions in about 10-15 minutes, compared to the usual 20-30 minutes. It's best to cook until about 30-40% of the onions are browned.
- Push the onion to the side of the pan and add the 300g of thinly sliced pork, tearing larger pieces by hand. [Key Tip!] Since thinly sliced pork is already thin, tearing it by hand saves the effort of using a cutting board and knife.
- Season the pork with a pinch of salt and pepper.
- Stir-fry until the pork changes color.
- Add 600ml of water.
- Grate and add 1 clove of garlic. [Key Tip!] Adding fresh grated garlic during the simmering stage enhances the spicy aroma that might be lacking from the roux alone.
- Add half a box (4 blocks) of curry roux and bring to a boil over high heat.
- Stir until it lightly boils and the roux is completely dissolved.
- Turn off the heat and add 10g of butter. [Key Tip!] Adding butter supplements the creamy richness that store-bought roux may lack.
- Add 2 tsp of Worcestershire Sauce.
- Add 1 tsp of sugar. [Key Tip!] Adding a small amount of sugar deepens the umami and richness of the curry, further enhancing its deliciousness.
- Heat again until it lightly boils.
- Serve cooked rice in a bowl and ladle the hot curry over it.
- Sprinkle with a pinch of dried parsley as a garnish.
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