Ingredients : Serves 5

ingredients image
  • 500g boneless pork shoulder, cut into chunks
  • 2 medium onions, cut into 8
  • 1 medium carrot, peeled and cut into chunks
  • 3 medium potatoes, peeled, cut into chunks, soak in cold water and drained
  • 20g ginger, finely chopped
  • 5 tbsp un-salted butter
  • 5 tbsp plain flour
  • 4.5 tbsp curry powder
  • 1200ml chicken stock (made with 2 oxo cubes)
  • 3 tbsp vegetable, corn or sunflower oil for frying
  • 2 tbsp tomato ketchup
  • 1 tsp worcester sauce
  • 1/2 tbsp honey
  • 1/2 tbsp kikkoman soy sauce
  • 1 tsp salt & freshly ground black peppercorns


instructions image
  • Dress the pork with the salt, pepper and 1.5 tbsp of the curry powder.
  • In a large pan heat 2 tbsp of the oil over a high-medium heat fry the pork until coloured.
  • Add the onions and carrot and fry until coated.
  • Pour the stock and turn up the heat, bring to the boil.
  • Then turn down the heat, skim off any scum, add the ginger and all ingredients for seasoning. Reduce to a simmer uncovered for 30 minutes.
    -----<Curry roux>-----See how to cook roux
  • Melt the butter in a frying pan over a low heat. Add the four usin a wooden spoon. . .
  • Stirring constantly, cook the roux, back it to the pan, mix well and simmer.
  • In a large frying pan heat 1 tbsp of the oil over a medium-high heat, saute the potatoes for 5 minutes or until coated.
  • Put the potetoes back to the pan and cook stirring occasionally for 20 minutes or until the potetoes softened.
  • Serve with boiled rice.
instructions image

served image
This recipe was first published on mizueandco.com in Nov. 2006.