Steps

1. Cut the carrots in half, and then into half-moon slices without peeling them.
   🕒 02:51
2. Cut 250g of onion into pieces suitable for eating as an ingredient.
   🕒 03:16
3. Peel 180g of potatoes and cut them in half.
   🕒 03:41
4. Mince 15g of garlic and 15g of ginger.
   🕒 04:45
5. Tear 250g of pork belly into pieces as needed.
   🕒 05:32
6. Heat 1 tbsp of oil in a frying pan, then sauté 15g of garlic and 15g of ginger until fragrant. Be careful not to burn them.
   🕒 05:42
7. Add 250g of onion and sauté, breaking it apart.
   🕒 06:48
8. Add 250g of pork belly, 150g of carrots, and 180g of potatoes, and sauté until coated with oil.
   🕒 11:58
9. Add 3 tbsp of ketchup, 2 tbsp of Worcestershire sauce, and 1 and 1/2 tbsp of oyster sauce, then sauté until the ingredients are coated and the acidity has cooked off.
   🕒 15:25
10. Add 500cc of water, 2 tsp of chicken stock powder, and 1 and 1/2 tsp of consommé powder, and bring to a boil. 【Chef's Tip!】 Using both chicken stock and consommé significantly increases the depth and umami.
    🕒 19:38
11. In a separate small frying pan, add 20g of butter and 3 tbsp of all-purpose flour, and sauté until it turns a light chocolate color.
    🕒 20:24
12. Add 2 tbsp of curry powder and continue to sauté until fragrant.
    🕒 21:08
13. Ladle 3-4 scoops of the curry soup from the pot with the ingredients, gradually add it to the roux, and dissolve it. Thicken it while breaking up any lumps.
    🕒 21:29
14. Return the thinned roux to the pot with the ingredients and mix thoroughly.
    🕒 22:19
15. Cover and simmer for 10 to 15 minutes, or until the potatoes and vegetables are tender.
    🕒 22:41
16. Finally, add 100g of milk and simmer briefly to finish.
    🕒 26:11