Rich and Deep Flavors! Block Curry
Rich and Deep Flavors! Block Curry
Authentic Japanese Block Curry Recipe
Introducing an authentic Japanese block curry recipe that will make any day special. The richness of pork, the sweetness of vegetables, and the deep flavor of block curry combine to create a delicious meal for the whole family. Follow along step-by-step for a perfect curry every time!
Main Ingredients- Pork Neck 400g (Thick cuts of pork neck are recommended for enhanced flavor)
- Onions 2 (Medium size, adds sweetness and umami to the curry)
- Bell Peppers 2 (Using different colors makes it visually appealing)
- Sweet Potatoes 2 (Medium size, adds sweetness and tenderness)
- Milk 150ml (The secret ingredient for a creamy curry!)
Seasonings & Others- Butter 1 piece (For added aroma)
- Ketchup 5 Tbsp (For a sweet and sour balance)
- Black Pepper 1 Tbsp (For marinating pork)
- Salt 0.5 Tbsp (For marinating pork)
- Cooking Wine 2 Tbsp (To remove pork odor and enhance flavor)
- Butter 1 piece (For added aroma)
- Ketchup 5 Tbsp (For a sweet and sour balance)
- Black Pepper 1 Tbsp (For marinating pork)
- Salt 0.5 Tbsp (For marinating pork)
- Cooking Wine 2 Tbsp (To remove pork odor and enhance flavor)
Cooking Instructions
Step 1
First, cut the 400g of pork neck into bite-sized pieces. In a bowl, combine the pork with 1 Tbsp black pepper, 0.5 Tbsp salt, and 2 Tbsp cooking oil. Mix well to marinate. This marination will make the pork more tender and flavorful.
Step 2
Next, prepare the vegetables. Finely chop or slice the 2 onions. Remove the seeds from the 2 bell peppers and cut them into similar sizes. Peel the 2 sweet potatoes and cut them into slightly smaller pieces than bite-sized. Having your vegetables prepped will make the cooking process much smoother.
Step 3
In a deep pan or pot, melt 1 piece of butter. Add the marinated pork and fry it, rendering the fat from the pork, until it’s golden brown and crispy. Frying the pork until the surface is crisp will significantly enhance its flavor.
Step 4
Once the pork is well-cooked and crispy on the outside, add the prepared onions and 2 Tbsp of cooking wine. Stir-fry together until the onions become translucent and caramelized. This step is crucial for developing a deeper, sweeter flavor in the curry.
Step 5
When the onions are sufficiently sautéed, pour in the chopped sweet potatoes and 300ml of water. Bring to a boil. Cover with a lid and simmer over medium heat until the sweet potatoes are tender. Stir occasionally to prevent sticking to the bottom.
Step 6
Once the sweet potatoes are partially cooked, add 150ml of milk and bring it back to a simmer. As the milk starts to boil, add the 4 blocks of curry. Stir continuously, pressing down with a spatula or ladle, to ensure the curry dissolves smoothly without clumps. Slow stirring helps the curry blend evenly.
Step 7
As the curry begins to thicken, add 5 Tbsp of ketchup and mix well. Continue to simmer for about 15-20 minutes, or until the sweet potatoes are completely tender. If the curry becomes too thick, add a little water gradually to reach your desired consistency.
Step 8
When the sweet potatoes are tender enough to be easily pierced with a fork, add the sliced bell peppers and simmer for a short while longer. Turn off the heat when the bell peppers are slightly cooked but still retain some crispness. Enjoy your delicious block curry!
