Chef’s Secret: Golden Garlic Pork Belly Curry
Ryu Soo-young’s Special Recipe from ‘Convenience Store Restaurant’: Delicious Garlic Pork Belly Curry at Home
Introducing Chef Ryu Soo-young’s secret Garlic Pork Belly Curry from the TV show ‘Convenience Store Restaurant’! This curry boasts a sophisticated flavor profile, thanks to the abundant garlic and tender pork belly, offering a rich and deep taste that rivals any high-end restaurant. It’s a recipe packed with professional culinary flair, allowing anyone to create an extraordinary curry at home. Get ready for a truly addictive dish that will have you clearing your plate in no time!
Essential Ingredients- 300g Fresh Pork Belly
- 1/4 head Crisp Cabbage
- 1 bowl Aromatic Garlic (generous amount)
- 2 blocks Curry Roux (adjust to taste)
- 100ml Clear Water
- 1 Spicy Cheongyang Pepper
- 1 Fresh Egg Yolk
- 3 Pinches Coarse Salt
- 1 Tbsp Savory Soy Sauce
- 2 Tbsp Cooking Sake (to remove pork odor)
- Warm Cooked Rice (for serving)
Cooking Instructions
Step 1
First, place the 2 blocks of curry roux on a cutting board and finely chop them with a knife. This helps the roux dissolve more easily and creates a smoother curry sauce.
Step 2
Measure out 100ml of clear water and pour it into a measuring cup. Add the finely chopped curry roux to the water. If you have a mini blender, combine the curry and water in it and blend until smooth to create the curry base. If you don’t have a mini blender, place the chopped curry in the water and stir thoroughly with a spoon until no lumps remain.
Step 3
Wash the 1/4 head of cabbage thoroughly. Slice it into thin strips or chop it into bite-sized pieces. Avoid cutting it too thick, as it will take longer to cook. Ensure the pieces are a manageable size.
Step 4
Lightly rinse the sliced cabbage under running water. Gently press out excess water with your hands, then place it in a colander to drain. This helps maintain the cabbage’s crisp texture.
Step 5
Remove the stem from the Cheongyang pepper and deseed it. Finely mince the pepper. If you prefer less spiciness, remove all seeds or adjust the amount.
Step 6
Cut the 300g of pork belly into bite-sized pieces. If they are too large, they will be difficult to stir-fry, and if they are too small, they might crumble when cooked. Aim for a consistent, manageable size.
Step 7
Sprinkle 3 pinches of coarse salt evenly over the sliced pork belly to season it. Salting the pork belly beforehand enhances its flavor.
Step 8
Add the seasoned pork belly to a pan heated over medium heat. Be cautious of oil splattering.
Step 9
Cook the pork belly without flipping it too often. Let it brown and render its fat. This process reduces greasiness and brings out a savory flavor.
Step 10
Once the pork belly is almost cooked, push it to one side of the pan. Add the generous amount of minced garlic to the rendered pork fat. Cooking the garlic in the pork fat will add even more flavor.
Step 11
Stir-fry the garlic until it’s lightly golden and fragrant, almost like it’s being deep-fried. Be careful not to burn the garlic; adjust the heat as needed. The goal is to release its aromatic oils.
Step 12
Gather the pork belly and garlic to one side of the pan. Turn the heat to high. (For gas stoves, use the outer edge of the pan; for induction, the center works best.) Pour 1 Tbsp soy sauce and 2 Tbsp cooking sake into the empty space of the pan.
Step 13
Let the soy sauce and sake bubble for a moment to evaporate some of the alcohol and enhance their flavor. The key is to let it sizzle briefly.
Step 14
Now, stir-fry the pork belly and garlic with the sauce for about 1 minute, allowing the flavors to meld together. This step helps the seasoning coat all the ingredients.
Step 15
Add the prepared cabbage to the pan with the pork belly and garlic. Toss gently to combine. Just give it a light stir so the cabbage is coated with the sauce.
Step 16
Cover the pan and reduce the heat to medium-low. Let it simmer for 20 minutes, allowing the cabbage to soften. Remember to stir occasionally to prevent sticking and ensure even cooking.
Step 17
After 20 minutes, remove the lid and check if the cabbage is tender. If it is, pour the prepared curry base (the diluted curry roux) evenly over the ingredients in the pan.
Step 18
Once the curry base is added, gently stir with a spatula to combine everything. Ensure the curry coats all the ingredients evenly.
Step 19
After mixing, turn off the heat completely and cover the pan again. Let it steam for 5 minutes. This resting period allows the flavors to deepen and meld beautifully.
Step 20
There you have it! Chef Ryu Soo-young’s special Garlic Pork Belly Curry is ready. The tantalizing aroma and mouthwatering appearance are incredibly inviting.
Step 21
Serve a generous portion of warm, cooked rice in a bowl. Top the rice with a hearty serving of the freshly made garlic curry.
Step 22
Gently place the fresh egg yolk in the center of the curry. Mixing in the yolk will add a wonderful creaminess and richness to the dish.
Step 23
This finished curry dish is not only delicious but also visually stunning. It’s perfect for a special occasion or for turning an ordinary meal into something extraordinary.
Step 24
Before eating, mix the rice, curry, and egg yolk together thoroughly with a spoon or chopsticks. You’ll experience a rich, savory flavor without any fishy notes, characteristic of well-made roux-based curries. The deep, complex taste of the curry roux offers a sophisticated experience that sets it apart from powdered curries!
