Name: Pork curry
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4
Ingredients: 25 gram butter; 1 teaspoon sesame oil; 1 tablespoon vegetable oil; 1 large brown onion (200g), sliced thickly; 750 gram pork shoulder, cut into chunks; 2 clove garlic, crushed; 1 1/2 tablespoon japanese curry powder; 1 1/2 cup (375ml) secondary dashi; 1/4 cup (60ml) white miso; 2 tablespoon mirin; 1 tablespoon japanese soy sauce; 2 1/2 cup (625ml) water; 2 large potatoes (600g), chopped coarsely; 2 medium carrots (240g), chopped coarsely; 100 gram green beans, chopped coarsely

Pork curry

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Serves 4

Prep

20M

Cook

2H 15M

Total

2H 35M

Ingredients

25 gram butter

1 teaspoon sesame oil

1 tablespoon vegetable oil

1 large brown onion (200g), sliced thickly

750 gram pork shoulder, cut into chunks

2 clove garlic, crushed

1 1/2 tablespoon japanese curry powder

1 1/2 cup (375ml) secondary dashi

1/4 cup (60ml) white miso

2 tablespoon mirin

1 tablespoon japanese soy sauce

2 1/2 cup (625ml) water

2 large potatoes (600g), chopped coarsely

2 medium carrots (240g), chopped coarsely

100 gram green beans, chopped coarsely

Method

1.Heat butter, sesame oil and half the vegetable oil in large saucepan; cook onion, stirring, until softened. Remove from pan.

2.Heat remaining vegetable oil in same pan; cook pork, in batches, until browned. Remove from pan; set aside with onions.

3.Add garlic and curry powder to same pan; cook, stirring, until fragrant. Return onion and pork to pan; stir to coat in powder.

4.Stir in dashi, miso, mirin, sauce and the water; bring to the boil. Reduce heat; simmer, covered, 1 hour. Add potato and carrot; simmer, uncovered, 45 minutes until potatoes are tender.Add beans; cook, 5 minutes until beans are tender.

If japanese curry powder is unavailable, any mild flavoured curry powder can be used.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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