Melts in Your Mouth! Tender Pork Belly Curry

Name: Melts in Your Mouth! Tender Pork Belly Curry
Yield: 4 servings
Cuisine: American
Ingredients: 350 grams Pork belly (block); 1 tsp Salt and pepper to season the pork; 1 Ginger for parboiling the pork; 2 medium Onion; 1 large Carrot; 2 medium Potatoes; 100 ml Red wine; 1 can Tomato juice; 1 tsp Instant coffee; 1 piece Chocolate; 1 tsp each Ginger, garlic (grated); 1 ♪ Cheese for topping; 1 small box Curry roux

cookpad.japan @cookpad_jp

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 really wanted to eat meltingly tender pork belly curry.

cookpad.japan @cookpad_jp

I really wanted to eat meltingly tender pork belly curry.

Saved

Ingredients

4 servings

350 gramsPork belly (block)
1 tspSalt and pepper to season the pork
1Ginger for parboiling the pork
2 mediumOnion
1 largeCarrot
2 mediumPotatoes
100 mlRed wine
1 canTomato juice
1 tspInstant coffee
1 pieceChocolate
1 tspeach Ginger, garlic (grated)
1♪ Cheese for topping
1 smallbox Curry roux

Saved

Steps

1

Make all the ingredients ready. Besides the ingredients listed above, add spices of your choice!
2

Prep the pork belly first! This is important. Take the pork belly block out, and pierce it multiple times all over with a bamboo or metal skewer. This is done so that the flavors penetrate and tenderize. After piercing it all over, rub evenly with salt and pepper, and let it rest in the refrigerator for 30 minutes.
3

Take the pork belly block out of the refrigerator and cut into large cubes. It will be cooked after this, so make the cubes rather big. Brown the pork belly cubes in a frying pan. No oil is needed! The fat of the pork belly is enough!!
4

Put the browned pork belly in a small pan and parboil! Add ginger to the water to remove any gaminess. It's even better if you add the green part of a leek too! Simmer gently over low heat for an hour while skimming off the scum.
5

Take the slow-simmered, tender pork belly out onto a plate. Let the cooking liquid cool down, then refrigerate.
6

While the cooking liquid is chilling, prep the vegetables. Slice the onion thinly along the grain. Cut the carrot and potatoes into large random pieces.
7

Melt butter (not listed) in a pan, and sauté the sliced onions. Sauté patiently, taking your time, until caramelized! If you can't wait that long, you can stop when they are lightly browned.
8

When the onions are browned, add carrot and potatoes and sauté lightly. Add pork belly.
9

Add red wine and evaporate the alcohol. Pour in tomato juice and pork cooking liquid (about 650 ml in total; top up with water if there isn't enough). If you chill the pork cooking liquid and throw away the fat that congeals on top, it's healthier.
10

Simmer until it comes to a boil! When it comes to a boil, turn the heat down very low and simmer for another 30 minutes! The pork belly will become fall-apart tender, so don't stir it around too much. Add instant coffee, chocolate, ginger and garlic. I recommend using bitter chocolate!
11

Add curry roux and simmer until dissolved. Once the roux has dissolved, take the curry off the heat and let it cool. This ensures that the flavors permeate the ingredients.
12

Reheat the cooled curry. Top the rice with melting type cheese, then ladle the slowly simmered curry. Done!!