An exquisite no-water curry concentrated with the flavors of seasonal onions and pork, made without a single drop of water. Simmering slowly over low heat allows you to enjoy the harmony of the onion's sweetness and melt-in-your-mouth pork. This easy-to-make recipe with minimal steps is guaranteed to be a family favorite, ensuring repeat requests.
Ingredients
Main Ingredients (3-4 servings)
- Onions 800g
- Pork Shoulder Loin 250g
- Curry Roux 3 cubes
Seasonings
- Salt 1/4 tsp
- Cooking Sake (Rice Wine) 3 tbsp
- Salt a pinch
Steps
- Peel 800g of onions and trim off 1cm from the top and bottom.
- Thinly slice the onions crosswise into 3-5mm thick slices. [Key Tip!] Cutting against the grain makes them cook faster.
- Cut 250g of pork shoulder loin into 3cm cubes.
- Lightly oil a deep frying pan or pot and heat over medium heat.
- Add the pork and sear until browned on all sides.
- Season the pork with a pinch of salt.
- Remove the browned pork from the pan.
- Add the sliced onions to the pan, add 1/4 tsp of salt, and mix to ensure the salt and oil are evenly distributed.
- Place the removed pork on top of the onions and drizzle with 3 tbsp of Cooking Sake (Rice Wine).
- Cover with a lid and cook over low heat for 20 minutes.
- After 20 minutes of cooking, stir everything together and submerge the pork into the onions.
- Cover with a lid and continue to cook over low heat for another 20 minutes.
- After a total of 40 minutes of cooking, stir everything together.
- Cover with a lid and cook over low heat for 10 minutes. [Key Tip!] If the liquid is low depending on your pot, add a little water to prevent burning while you continue to cook.
- After a total of 50 minutes of cooking, turn off the heat, add 3 cubes of curry roux, and stir to dissolve. [Key Tip!] Using a curry roux other than mild is recommended.
- Stir occasionally and cook for about 3-5 minutes until thickened.
- Once the sauce has thickened, it's ready.
- Serve on a plate with rice.
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