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1
Cut the pork into large 3~5 cm cubes, season with salt and pepper, let sit for 20 minutes outside the fridge.
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2
Cut the vegetables while you wait.
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3
Peel the skins of the apple and carrots, and cut into 2 cm cubes.
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4
Cut the onions into 2 cm cubes.
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5
Remove the Ieaves and sinews from the celery (use the leaves in bouquet garni), cut into 2 cm, and grate the ginger and garlic.
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6
Cut the green onions open and spread them out, roll up with herbs such bay leaf, parsley leaf, celery leaf, thyme leaf etc., and tie with kitchen string to make a bouquet garni.
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7
Heat 2 tablespoons vegetable oil in a frying pan, add onions, and saute over low heat for 15-20 minutes.
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8
Heat 2 tablespoons vegetable oil, and saute until the meat browns.
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9
Finally, add grated garlic and ginger, and cook through.
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10
Add carrots, apple, celery, sauteed onions, bouquet garni, and pork into a pressure cooker in order, along with 1 tablespoon salt and 3 cups water.
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11
Turn on the heat without covering with a lid, bring to a boil and remove the scum, cover with a lid after skimming, cook over medium heat for 10 minutes once steam starts coming out of the pressure bobble, and then turn off the heat.
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12
Let sit in the pot for 10 minutes to dissipate the pressure.
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13
If the pressure will not lower, splash water on the lid to lower the temperature.
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14
Next, take off the lid, and take out the bouquet garni.
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15
Add 1 tablespoon each of Japanese Worcester sauce, honey, and soy sauce, turn the pressure cooker back on over low heat with the lid off, and boil for about 20 minutes.
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16
Add curry roux last, boil over a low heat for 10 minutes after it dissolves, and it is done!
