Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker

Name: Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker
Yield: 10 servings
Cuisine: American
Ingredients: 600 grams Lumped pork belly meat; 2 small Carrot; 4 medium Onion; 1 stalk Celery; 1 Apples Ruby apples if you have them; 1 stalk Japanese leek or green onion (the green part); 2 Bay leaves; 1 Herbs such as parsley, thyme, and cumin; 2 cloves/pieces of eachh Garlic and ginger; 1 tbsp each Japanese Worcester sauce, soy sauce, honey; 1 enough for 10 servings Curry roux Store-bought

cookpad.japan @cookpad_jp

My husband'a curry has various seasonings in it, and my family all loves his "manly curry." But it takes 5 hours to make, so we can only eat it a few times a year. I studied how to get close to his curry, and became able to make it deliciously in a shor amount of time using a pressure cooker.

Fat will render out of the pork belly meat when boiled, so removing properly with a paper towel before adding grated garlic and ginger will greatly reduce the calories.
Adding 2 tablespoons mango chutney with the vegetables to boil will make this even more delicious.
In Step 10, you can also add separately boiled potatoes. Recipe by Kanakanarinrin

cookpad.japan @cookpad_jp

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Ingredients

10 servings

600 gramsLumped pork belly meat
2 smallCarrot
4 mediumOnion
1 stalkCelery
1Apples Ruby apples if you have them
1 stalkJapanese leek or green onion (the green part)
2Bay leaves
1Herbs such as parsley, thyme, and cumin
2cloves/pieces of eachh Garlic and ginger
1 tbspeach Japanese Worcester sauce, soy sauce, honey
1enough for 10 servings Curry roux Store-bought

Saved

Steps

1

Cut the pork into large 3~5 cm cubes, season with salt and pepper, let sit for 20 minutes outside the fridge. Cut the vegetables while you wait.
2

Peel the skins of the apple and carrots, and cut into 2 cm cubes. Cut the onions into 2 cm cubes.
3

Remove the Ieaves and sinews from the celery (use the leaves in bouquet garni), cut into 2 cm, and grate the ginger and garlic.
4

Cut the green onions open and spread them out, roll up with herbs such bay leaf, parsley leaf, celery leaf, thyme leaf etc., and tie with kitchen string to make a bouquet garni.
5

Heat 2 tablespoons vegetable oil in a frying pan, add onions, and sauté over low heat for 15-20 minutes.
6

Heat 2 tablespoons vegetable oil, and sauté until the meat browns. Finally, add grated garlic and ginger, and cook through.
7

Add carrots, apple, celery, sautéed onions, bouquet garni, and pork into a pressure cooker in order, along with 1 tablespoon salt and 3 cups water.
8

Turn on the heat without covering with a lid, bring to a boil and remove the scum, cover with a lid after skimming, cook over medium heat for 10 minutes once steam starts coming out of the pressure bobble, and then turn off the heat.
9

Let sit in the pot for 10 minutes to dissipate the pressure. If the pressure will not lower, splash water on the lid to lower the temperature. Next, take off the lid, and take out the bouquet garni.
10

Add 1 tablespoon each of Japanese Worcester sauce, honey, and soy sauce, turn the pressure cooker back on over low heat with the lid off, and boil for about 20 minutes.
11

Add curry roux last, boil over a low heat for 10 minutes after it dissolves, and it is done!