I wanted to eat something other than salad while leaving the crunchy texture of the in-season spring cabbage intact, so I came up with this recipe!Start cooking the pork with the seam sides down. For 3~4 servings. Recipe by Poron526

Katsu curry is one of those dishes that you get sudden cravings for. This is a recipe to make when you feel like feasting.Don't forget the side dishes to accompany the curry! We like Fukujin-zuke (a sweet relish), rakkyo pickles, boiled eggs, and other types of pickles. A splash of the special ingredients changes the curry entirely. Recipe by chiharit

It was delicious when I added curry powder to chicken teriyaki, so I tried it with pork. Recipe by Raby

Great recipe. Could mix lemon juice with sugar instead of the tamarind liquid if it's not available.

I make this a lot flavored with soy sauce, but I wondered if adding curry powder would make them spicy and good so I tried it! My boyfriend loves fried foods which I don't make often, so he was really happy with it. Recipe by ochikeron

Another recipe I create on my own. I love to try varieties and somehow it turn out well. Hubby said his tummy is happy and that why he reluctantly have meal outside. He is a family man and he prefer to have food at home. And I am more than happy to cook all the meal because it is my hobby too 😃 no artificial flavor only salt and brown sugar.

A recipe using some sweet potatoes we received as a gift.Cook the sweet potatoes until tender at Step 1. If Step 3 takes too much time, the ground meat will become crunchy. Recipe by Maetomo

Traditional Indian flavors that could be made with any ground meat, really.

I really wanted to eat meltingly tender pork belly curry.By parboiling the pork belly slowly, it becomes meltingly tender!Just simmer for an hour, or if that's not possible, for at least 30 minutes.This pork belly curry is as good as the pork belly cube curry from a certain curry restaurant.Since a lot of the fat in the pork is eliminated by browning and boiling, it's surprisingly healthy.Although the pork is parboiled, since the boiling liquid is used too, you don't lose any of the rich flavor! Recipe by Rabupanda

I always have mango chutney left over after I make soup curry."I should use it up!" , I thought, and used it on the pork rice bowl that I normally make.... yet it was not quite as delicious as I had hoped. So I added some curry powder and it came out great. I guess the chutney doesn't really work without a curry flavor.If you dislike the bitterness of the spinach, cut the spinach into desirable lengths, soak in water for about 2 to 3 minutes, and drain really well.You may not notice the bitterness after this. Recipe by Izumiuna

I made various types of curry-flavored meat stir-fries from recipe books, but I was rarely able to get it to turn out how I wanted.I figured I would think of a recipe myself, tried several times, and was finally able to come up with a taste that I could approve of~ .This is delicious .This burns easily if you over-sauté, so be careful after adding the flavoring ingredients.You can if course, use meat other than pork offcuts.Season with salt and pepper for the finishing touch while checking the taste.This calls for lots of onions, so reduce the amount if you dislike them . For 2 peoples. Recipe by Iku..