Steps

1. Thinly slice 1 onion.
   🕒 00:16
2. Place the sliced onion in a frying pan, add a pinch of salt and a small amount of oil, and sauté over medium heat.
   🕒 00:53
3. Once most of the water has evaporated from the onion, add a little water, spread it evenly, and repeat the process of evaporating moisture for 10-15 minutes. (This is the key!) Cooking with less water helps to bring out the sweetness of the onions.
   🕒 01:29
4. Cut 200g pork belly into bite-sized pieces and separate them.
   🕒 01:48
5. Sprinkle a pinch of salt and pepper to taste onto the separated pork and mix well.
   🕒 02:06
6. Heat oil in a frying pan over medium heat.
   🕒 02:58
7. Once the oil is hot, add the seasoned pork and turn off the heat once it has browned. (This is the key!) Browning the pork enhances its sweetness.
   🕒 03:05
8. Return the sautéed onion to the frying pan used for cooking the pork.
   🕒 03:31
9. Add 1 tbsp grated garlic, 1/2 tbsp grated ginger, 2 tsp ketchup, and 1 tbsp Worcestershire sauce. Stir to coat the ingredients, then lightly sauté over low heat to cook off the acidity.
   🕒 03:38
10. Add 15g butter and lightly stir until melted with the ingredients.
    🕒 04:10
11. Add 700cc water, 1 tbsp honey, and 2 tsp chicken consommé (1 cube), and bring to a boil over medium heat.
    🕒 04:21
12. Skim off any scum that appears when it boils.
    🕒 04:54
13. After removing the scum, turn off the heat and add curry roux for 5 servings. Dissolve thoroughly to avoid lumps. (This is the key!) Always turn off the heat when dissolving the roux to ensure it melts smoothly and prevents burning.
    🕒 05:09
14. Once the roux is fully dissolved, heat over low-medium heat. Stir constantly with a spatula to prevent sticking to the bottom, and heat through.
    🕒 05:42
15. In a small frying pan, add 2 tsp S&B curry powder and 1 tbsp oil. Sauté over low heat until fragrant. (This is the key!) Powdered spices can lose their aroma easily, so sautéing them in oil at the end brings out their fragrance and adds an authentic spicy kick.
    🕒 06:35
16. Add the fragrant curry powder to the curry and mix well.
    🕒 07:10
17. Serve the curry in bowls.
    🕒 07:37