Chinese Style Curry Pork
Ingredients
- 800 gPork shoulder blade (cut into 3cm cubes)
- 2 pcYellow onion (sliced)
- 3 pcGarlic (minced)
- 3 tbspCurry powder
- 1 tbspCorn starch
- 2 tbspsoy sauce
- 2 tbsprice wine
- 400 mldashi stock
- 100 mlCoconut milk
- 3 tbspPeanut oil
- 2 pcCarrot (thickly sliced)
- 2 pcPotato (diced)
- 1 tspGinger powder
- 2 tbspChinese curry paste
Method
Tender pork shoulder cubes coated in a smooth, amber sauce. Toasted curry and ginger aromas balance perfectly with coconut milk for a hearty, comforting meal.
- 1
Cut the pork shoulder into 3 cm cubes. In a skillet, heat the peanut oil until smoking. Sear the meat quickly to get a clear coloration on all sides.
- 2
Add the sliced onions, garlic, and Chinese curry paste. Sauté until translucent. Sprinkle the curry powder and cornstarch over the meat. This is the 'singage': stir for 2 minutes to toast the spices without burning them.
- 3
Deglaze with rice wine and soy sauce, scraping the juices. Pour in the dashi broth and coconut milk. Add the ginger. The liquid should reach the level of the meat.
- 4
Add the carrots and potatoes. Cover and simmer over low heat. The sauce is ready when it coats the back of a spoon and the meat falls apart with a fork.
Frequently asked questions
How do you get this dish right?
- Don't skip browning the meat: that's where the flavor is built.
- If the sauce reduces too quickly, add a splash of broth; it must remain velvety.
- Let it rest for 10 minutes off the heat before serving to let the flavors settle.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The sauce will thicken; loosen it with a splash of water when reheating.
