I love curries – be it Chinese, Indian, Nonya or Japanese style. It makes a great one-pot meal with intensely robust flavours and the gravy just goes so well with rice, crusty bread or any noodles. Normally when I cook Japanese curry at home, I’d only use chicken as the base. For a change, I decided to use thinly sliced pork belly (those meant for shabu shabu or sukiyaki) instead and serve with soba noodles too just to stay close to the ‘Japanese theme’.
Japanese Style Pork Belly Curry Recipe
Ingredients (serves 3-4)
300g soba noodles, cooked according to packet instructions
250g pork belly
1 large carrot, cut into bite sized pieces
400g baby potatoes, cut into bite sized pieces
1 yellow onion, cut into slivers
100g S&B Golden Curry Sauce Mix (Medium Hot)
2 tsp vegetable oil
1. Steam potatoes and carrots till tender. Set aside.
2. Heat oil in pan and stir fry the onions and pork belly till meat is no longer pink.
3. Add 400ml water and bring to a boil. Add the whole block of curry sauce mix and stir till it completely dissolves.
4. Dilute the curry mixture with another 250ml water. Keep stirring and add more water if you like to adjust to your preferred consistency.
5. Divide the soba noodles to required portions onto serving plates and arrange the potatoes and carrot on top. Douse over the ready curry mixture and serve.