Steps

1. Cut one onion in half. Slice one half into 1cm thick wedges. Reserve the other half for the roux.
   🕒 00:19
2. Peel half a carrot, cut it in half lengthwise, then slice into 1cm thick pieces.
   🕒 00:37
3. Peel and wash two potatoes. Cut each in half lengthwise, then into 8 wedges. If small, cut into 6 wedges.
   🕒 00:48
4. Heat a frying pan over medium heat, add 1 tbsp vegetable oil, and sauté the onion for the curry until softened.
   🕒 01:23
5. Once the onion is translucent, add the sliced carrot and stir-fry to coat with oil.
   🕒 01:30
6. When the aroma of the onion is fragrant, transfer the sautéed onion and carrot to a pot for simmering.
   🕒 01:37
7. Add more vegetable oil to the same frying pan and sauté the potatoes. Coating the potatoes in oil helps them retain their shape during simmering.
   🕒 01:46
8. Once the potatoes are coated in oil, transfer them to the pot for simmering.
   🕒 01:59
9. In the same frying pan, stir-fry 200g of sliced pork.
   🕒 02:05
10. Once the pork changes color, transfer it to the pot for simmering.
    🕒 02:08
11. Add 400ml of water and 100ml of vegetable juice to the pot.
    🕒 02:21
12. Add all the [A] seasonings to the pot: 3 tbsp soy sauce, 3 tbsp ketchup, 1/2 tbsp sugar, and 2/3 tsp salt.
    🕒 02:30
13. Bring the pot to a boil, then reduce heat to low, cover, and simmer for 15 minutes without skimming.
    🕒 02:46
14. Thinly slice the reserved half onion parallel to the grain.
    🕒 03:00
15. Wrap the sliced onion in plastic wrap and microwave for 3 minutes until softened.
    🕒 03:17
16. To make the roux, add a little vegetable oil to the frying pan used for sautéing the ingredients. Add the microwaved onion and sauté for 3 minutes.
    🕒 03:30
17. Add 10g of butter and let it melt.
    🕒 03:55
18. Add 2.5 tbsp of all-purpose flour to the melted butter and thoroughly coat the onion.
    🕒 04:00
19. Once the floury smell disappears, add 1 tbsp of curry powder and turn off the heat. This is the key! Coating the flour with the sautéed onion prevents lumps and creates a smooth, thick sauce later.
    🕒 04:43
20. Check if the potatoes and carrots in the simmering pot are cooked through.
    🕒 05:01
21. Turn the heat back on for the roux. Once warm, gradually add some of the simmering liquid from the pot to the roux to loosen it.
    🕒 05:20
22. Pour the thinned roux back into the pot with the simmering ingredients.
    🕒 05:50
23. Gently stir, being careful not to scrape the bottom of the pot, and simmer for another 10 minutes.
    🕒 06:03
24. Taste and adjust seasoning with salt, sugar, vinegar, and curry powder as needed.
    🕒 06:24