Japanese Curry

Japanese Curry
From vice.com

Ingredients

Braised Pork

  • 5lb boneless pork shoulder (or largest bone-in you can find)
  • 1 T + 1 t salt
  • 1½ t pepper
  • 2 T vegetable oil
  • 8 c chicken stock

Curry

  • 1 T vegetable oil
  • 2 medium carrots
  • 1 large russet, or equivalent golden potato
  • 1 yellow onion
  • ⅓ recipe Braised Pork (and liquid)
  • 1 box Japanese Curry Blocks
  • splash of milk (optional)

Notes

One batch of the curry alone can make 12 meals/6 nights worth (depending on size of pork).

The rest of the pork is frozen, so with 1 batch of pork you can make 36 meals worth/18 nights.

Instructions

  1. Step 1

    Cut pork into 2" chunks, season with salt and pepper.

  2. Step 2

    Heat dutch oven on medium-high, add vegetable oil. Working in batches, sear pork on all sides. Begin preheating oven to 350F, making sure racks are in position.

  3. Step 3

    When all are done, pour off fat and return meat to pot. Add stock, bring to simmer, then cover and slide into oven for 2 hours.

  4. Step 4

    Begin prepping vegetables. Peel carrots, cut into 1" pieces rangiri style. Cut potato and onion into large chunks.

  5. Step 5

    When pork is done, reserve and remove ⅓ of meat and broth for first batch of curry. Let the rest of the broth and pork cool before portioning it out to freeze (and label).

  6. Step 6

    Lightly wipe out dutch oven to begin cooking veggies. Coat with oil, heat over medium-high. Add carrots and potato, cook for ~4 minutes. Add onion, cook for ~2 min to remove rawness.

  7. Step 7

    Scoop pork chunks back into pot. Measure how much braising liquid was reserved for this batch, and add enough water to total 5 cups of liquid, and add to pot.

  8. Step 8

    Bring to simmer, lower heat to medium, cook ~5 minutes.

  9. Step 9

    Break up curry blocks, stir into pot until fully dissolved (if adding milk, do it here). Simmer 5 minutes.

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