New! Tender Pork Curry Rice

Name: New! Tender Pork Curry Rice
Ingredients: 14 oz (400 g) pork; 1 pinch salt per 3.5 oz (100g) pork; 1 little black pepper; 1 teaspoon sake per 3.5 oz (100g) pork; 1 teaspoon vegetable oil per 3.5 oz (100g) pork; 1/2 tablespoon potato starch per 3.5 oz (100g) pork; 3 cloves garlic, sliced; 3 dried red chili peppers, sliced into rings; 1 box Japanese curry roux (any brand is fine); 1 carrot; 2 potatoes; 3 onions; 1 teaspoon sugar; 1 knob butter; 3 tablespoons (50 ml) tonkatsu sauce (or similar thick Japanese-style sauce); 2 tablespoons (30 ml) ketchup

酒豪男子 @cook_40074033

Your usual pork will melt in your mouth! The meat becomes unbelievably tender. With this new version, adding demi-glace sauce gives the flavor even more depth!
Recipe background:
Coating pork with potato starch before cooking is a basic technique in Chinese cuisine, but I tried using it for curry and the pork turned out as tender as in Dongpo pork.

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Ingredients

14 oz (400 g)pork
For seasoning the pork
1 pinchsalt per 3.5 oz (100g) pork
1little black pepper
1 teaspoonsake per 3.5 oz (100g) pork
1 teaspoonvegetable oil per 3.5 oz (100g) pork
1/2 tablespoonpotato starch per 3.5 oz (100g) pork
3 clovesgarlic, sliced
3dried red chili peppers, sliced into rings
1 boxJapanese curry roux (any brand is fine)
1carrot
2potatoes
3onions
1 teaspoonsugar
1 knobbutter
3 tablespoons (50 ml)tonkatsu sauce (or similar thick Japanese-style sauce)
2 tablespoons (30 ml)ketchup

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Steps

1

Cut the pork into bite-sized pieces.
For every 3.5 oz (100g) of pork, add a pinch of salt, a little black pepper, and 1 teaspoon sake. Rub well into the meat.
2

Add potato starch and massage until no powder remains.
Add vegetable oil and mix until evenly coated.
Refrigerate for 30 minutes to 2 hours.
3

Slice the garlic (use 3 cloves). Tear the dried red chili peppers into large pieces by hand.
4

Cut all the vegetables into bite-sized pieces.
5

Sauté the garlic and chili peppers over low heat until fragrant.
Tip: Use a nonstick skillet for steps 5–7, as the potato starch can stick.
6

Add the prepared pork to the pan and cook just until the surface changes color. Do not overcook.
7

Add all the vegetables except the potatoes to the pan and sauté.
8

Add 5 cups (1200 ml) water and bring to a boil over high heat. Skim off any foam, then add 1 teaspoon sugar and the butter. Simmer over low heat for 10 minutes.
9

Add the potatoes and simmer for another 5 minutes. (Important: Add potatoes later so they don't fall apart.)
10

Turn off the heat and break the curry roux into the pot. Let it sit for 5 minutes.
11

New improvement!
Add the tonkatsu sauce and ketchup now. If you have leftover demi-glace sauce, add it for even better flavor!
12

After 5 minutes, stir with a ladle to dissolve the roux. Simmer over low heat for another 10 minutes. Done!