Monday, May 28, 2012

simmered pork curry

curry (3) Okay, so I think I have curry on my brain now because within days, I tried another curry from this cookbook.

This one was a little more intense--taking up more time to make, but the end result was really ono (delicious)!

Simmered Pork Curry : adapted from "Hajimete no spice curry" : 4 servings

400 grams pork belly, fat removed, cut into bite sized pieces
2 tablespoons umeshu (apricot wine)*
1 tablespoon shoyu (soy sauce)
grinds of pepper

1 clove garlic, grated
1 nub ginger (about the same size as your clove of garlic), grated
100 mililiters water (1/2 cup)

1 large onion, minced

1/4 daikon, peel and cut into 2 centimeter thick pieces then the round piece into fourths

2 tablespoons olive oil

1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 tablespoon coriander

1 cup canned diced tomato

1 tablespoon ground black sesame

500 mililiters (2.5 cups) hot water

Marinate your pork in umeshu, shoyu & pepper for 2 hours or longer, mixing every so often.
After grating garlic and ginger, add 1/2 cup water, mix and set aside.

In a heated pan, add the oil and onions, saute on high for about 10 minutes (or longer) turning it a dark brown.

Add the ginger garlic mixture and cook for about 2 minutes to let liquid evaporate.

Add the diced tomato and let most of the liquid evaporate (about 2 to 3 minutes)

Add the 3 spices, one by one mixing each one well into the sauce before adding the next.

Add the ground black sesame.

When the sauce becomes thick almost like a paste, add the hot water, mixing it as you add the water.

Add the marinated pork and marinade, and add the daikon, turn heat to a low-medium and cover.

Cook for 1 hour then take off cover and cook for another 30 minutes.

NOTES: this took some pre-planning and time cooking but it was delicious! It reminded me of a slightly spicy pot roast with some Asian flair to it.

I served this with rice, goya, red bell pepper & carrots and would make this again.

*if you can't find umeshu (apricot wine) in your area, I would use sherry or a little port.

15 comments:

Dennis K. said...

Looks so delicious! I can just smell and taste the different spices!

Rick Nakama said...

Sounds delicious! :)

jalna said...

That looks awesome . . . especially with the chunks of potato.

K and S said...

Thanks Dennis :)

It was Rick :)

no potato in this Jalna, it is daikon :)

Take care everyone.
Kat

KirkK said...

That look delicious Kat!

Rowena... said...

Your curry on the brain is putting curry on MY brain! This really does look super onolicious!

K and S said...

Thanks Kirk :)

lol, thanks Rowena :)

Take care you two.
Kat

Japan Australia said...

This one does look really good and I love a good pork curry. A lot of time involved in the cooking, but the results are worth it in the end.

Japan Australia

K and S said...

Thanks JA :)

Take care.
Kat

Barbara said...

Hi Kat I have just caught up on all your posts since returning from Hawaii. Good to have you back blogging. Your posts ave made me hungry for Japanese food. I shall have it for lunch tmorrow.

K and S said...

Thanks Barbara, it is good be back blogging too, I hope you find something delicious tomorrow :)

Take care.
Kat

K said...

This looks delicious!

K and S said...

Thanks K!

Take care.
Kat

Nichole@DulceDelicious said...

This looks great! Yum!

K and S said...

Thanks Nicole :)

Take care.
Kat