Japanese Pork Curry

JAPANESE PORK CURRY

Dont be afraid, its easier than it sounds! Really simply but your family will wonder where the master chef came from! As always we would love to see these recipes re-created at home, so feel free to share and tag us on Instagram @newysupplyco!

Serves 6-8

Ingredients:

Roux;

100g butter

1/2 cup white spelt flour or unbleached white flour

1 tbsp garam masala

3 tbsp curry powder

1 tbsp miso

Curry sauce;

3 cloves garlic

2 medium onions

1 thumb of ginger

200g pumpkin

1 apple

1/2 cup tamari

1 tbsp apple cider vinegar

2 tbsp honey

4 cups broth

1/2 cup water

3 small to medium potato's

2 medium carrots

1.2kg pork spare ribs or belly

For garnish;

Cabbage thinly sliced

Pickled ginger

1) Dice the onion and garlic and grate the ginger, setting aside

2) Grate the apple and pumpkin

3) Make a roux by cooking the butter and flour for 5-6 minutes, stirring continuously over a medium heat. Here you are aiming for a beige colour when ready

4) Remove the roux from the heat and add in the garam masala, curry powder and miso. Stir for 30 seconds then set aside

5) Take out a large pot, placing the pork into a cold pan and turning the heat to high. This method allows the pork fat to render out and create enough fat to cook. Seal off the pork over a high heat until golden on each side, then remove from pot

6) Add in your diced onion, garlic and ginger and cook for 5-6 minutes, seasoning with salt. Then add in your pumpkin and apple and cook for a further 5 minutes

7) Add in the roux, tamari, broth, apple cider vinegar, honey and water and then the pork pieces, chopped into large equal sized pieces

8) Bring up to a low simmer, cooking for 1.5 hours until the meat is tender

9) In the meantime, dice up the carrots and potatoes. When the pork is cooked, drop in the vegetables and cook for a further 20 minutes, or until the root vegetables are tender. Season to taste if required

Serve with steamed rice, thinly sliced cabbage and pickled ginger

ENJOY!