Prepare the ingredients. Rinse and soak dried wood ear mushrooms until soft, then finely chop. Peel and finely dice the carrot. Finely chop half an onion. Set aside 1 tablespoon each of chopped onion and carrot for later.

In a food processor, blend the curry powder, soy sauce, white pepper, and rice wine until thickened. Mix in the chopped onion, carrot, and wood ear mushrooms with the ground pork. Divide the pork mixture into 8 equal portions to form curry pork patties.

Wet your hands and toss each meatball back and forth between your hands until the surface is shiny and smooth.

Press a small indentation in the center of each patty, then place them in a skillet. Pan-fry each side for 3 minutes. The indentation helps hold sauce and keeps the patties juicy, and also helps them cook through evenly.

Cook over medium-low heat. Cover and cook for about 2 minutes, then flip and cook for another 2 minutes until golden brown.

Blanch some baby bok choy and arrange it on a plate. Place the cooked pork patties on top of the bok choy.

Add the reserved onion and carrot to the juices in the pan. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then add to the pan to thicken the sauce. Pour the sauce over the plated pork patties.