Delicious Pork Curry Rice, Made at Home
The Best Way to Make Pork Curry Rice: A Detailed Recipe
Traditionally, all ingredients were added and stir-fried together before simmering. This time, we’ll start by caramelizing the onions, then add other vegetables and meat, stir-fry, and simmer. A touch of ketchup at the end adds a special twist that my husband absolutely loved! (Measurements are in tablespoon, using a standard Korean rice spoon).
Pork Curry Ingredients- 160g ground pork
- 57g onion
- 57g zucchini
- 45g carrot
- 100g potato
- 2 blocks firm curry roux
- 0.5 Tbsp ketchup
- 1 pinch salt
- 2 Tbsp grapeseed oil
- 550ml water
Cooking Instructions
Step 1
First, prepare your vegetables. Dice the carrot, zucchini, and potato into roughly uniform cubes (about 1.5cm). Slice the onion thinly. Also, have your 160g of ground pork and 2 blocks of firm curry roux ready.
Step 2
Heat 2 tablespoons of grapeseed oil in a pan over medium heat. Add the thinly sliced onion (57g) and sauté until the onion becomes soft and translucent, about 3-4 minutes. Cooking the onions thoroughly will deepen the curry’s flavor.
Step 3
Push the sautéed onions to one side of the pan. Add the 160g of ground pork and stir-fry until the pork is no longer pink on the outside. Add 1 pinch of salt to season the pork. (You can also add the salt after the pork is mostly cooked).
Step 4
Now, add the diced carrot, zucchini, and potato to the pan. Stir-fry with the pork and onions for about 40 seconds to 1 minute, just to coat the vegetables lightly with oil. Add another pinch of salt to lightly season the vegetables.
Step 5
Pour in 500ml of water and stir to combine all the ingredients. Bring the mixture to a boil over high heat.
Step 6
Once the water is boiling vigorously, reduce the heat to medium. Cover the pan and simmer for about 5 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking to the bottom.
Step 7
After 5 minutes, check if the potatoes and carrots are cooked by piercing them with a toothpick or skewer. They should be easily pierced. If they are still firm, continue simmering for another 1-2 minutes.
Step 8
Once the vegetables are tender, reduce the heat to low. Add the 2 blocks of firm curry roux. Stir gently with a spatula or ladle, breaking down the roux until it’s fully dissolved and there are no lumps. Make sure to scrape the bottom to prevent burning.
Step 9
Continue to simmer for another 1-2 minutes, stirring constantly, until the curry thickens to your desired consistency. Taste the curry and adjust the seasoning. If it’s too salty, add a little more water. If it’s too bland, let it simmer a bit longer to reduce. (I personally added about 50ml of extra water and simmered it a bit longer).
Step 10
Finally, stir in 0.5 tablespoon of ketchup. This adds a subtle sweetness and depth of flavor. Stir well until combined, then turn off the heat immediately.
Step 11
Your delicious pork curry rice is ready! Serve generously over warm rice and enjoy this comforting meal.
