Chinese Style Curry Pork

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.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 864
• Protein: 48 g
• Carbs: 38 g
• Fat: 58 g

Ingredients

• 800 g Pork shoulder blade ( cut into 3cm cubes )
• 2 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 3 tbsp Curry powder
• 1 tbsp Corn starch
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 400 ml dashi stock
• 100 ml Coconut milk
• 3 tbsp Peanut oil
• 2 piece Carrot ( thickly sliced )
• 2 piece Potato ( diced )
• 1 tsp Ginger powder
• 2 tbsp Chinese curry paste

Instructions

1. Searing the meat

   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. Sautéing aromatics and dusting

   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. Deglazing and liquid addition

   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. Slow cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. The sauce will thicken; loosen it with a splash of water when reheating.