Prepare the ingredients as follows...

Special step*
- Marinate the pork (to make it tender and smooth, but you can skip this if you want).
Cut the pork into bite-sized pieces and place in a bowl. Marinate with (1) salt, (2) black pepper, (3) cornstarch. Leave in the fridge for about 30 minutes. Meanwhile, cook the rice or chop the vegetables.

Cut the vegetables into bite-sized pieces, or as you like. I cut them smaller this time because I got small potatoes, so I needed to cut the carrots to match the size of the small potatoes.

Take the marinated pork out and place it by the stove.
- Don't forget to chop the onion. This is important as it adds sweetness to the dish without needing anything else. You can cut it into bite-sized pieces to match the carrots and potatoes, or slice it thinly as you prefer.

Heat a pan and add olive oil, followed by salted butter (I don't know the exact amount, just a small chunk, home-cooked style 😅).

Add the onion and sauté until fragrant (use medium heat to avoid burning 😅). Watch for the onion to turn translucent, then it's ready. After that, add the carrots and potatoes.

Note: If you have an apple, cut it into bite-sized pieces to match the other ingredients, using half an apple, and add it at this step.

Add the pork after the vegetables because I prefer it this way 🤣. Once the vegetables are ready, you'll notice the surface starts to cook. Add the pork to the pan, making space for it to touch the pan's surface (add a little more oil if it's dry). Stir-fry until the pork is just cooked, and the surface tightens.

Now for the simmering step.

- Once the pork is cooked, add water. Stir to combine all ingredients with the water. Wait until it boils, then add the curry roux blocks (use two blocks for 4 servings/2 meals) and simmer until the roux dissolves.

This time, I used this brand (very spicy).
- The box can be divided into 8 pieces.

Season with 1 1/2 teaspoons of salt (taste first, then season. I made a large batch, so I added more water and needed to season a bit more). If you want to adjust the seasoning, feel free to add soy sauce or ketchup. For me, this recipe is just right 😬.

Simmer on low heat until the pork is tender and the vegetables are cooked, and the sauce reaches your desired thickness. Then turn off the heat.

Serve the curry over hot steamed rice with pickled vegetables on the side to cut the richness 🍛.

* This time, I used jasmine rice because I ran out of Japanese rice at home. Honestly, it tastes just as good with Thai rice 😬.