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1
Make all the ingredients ready.
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2
Besides the ingredients listed above, add spices of your choice!
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3
Prep the pork belly first!
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4
This is important.
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5
Take the pork belly block out, and pierce it multiple times all over with a bamboo or metal skewer.
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6
This is done so that the flavors penetrate and tenderize.
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7
After piercing it all over, rub evenly with salt and pepper, and let it rest in the refrigerator for 30 minutes.
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8
Take the pork belly block out of the refrigerator and cut into large cubes.
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9
It will be cooked after this, so make the cubes rather big.
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10
Brown the pork belly cubes in a frying pan.
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11
No oil is needed!
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12
The fat of the pork belly is enough!
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13
!
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14
Put the browned pork belly in a small pan and parboil!
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15
Add ginger to the water to remove any gaminess.
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16
It's even better if you add the green part of a leek too!
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17
Simmer gently over low heat for an hour while skimming off the scum.
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18
Take the slow-simmered, tender pork belly out onto a plate.
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19
Let the cooking liquid cool down, then refrigerate.
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20
While the cooking liquid is chilling, prep the vegetables.
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21
Slice the onion thinly along the grain.
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22
Cut the carrot and potatoes into large random pieces.
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23
Melt butter (not listed) in a pan, and saute the sliced onions.
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24
Saute patiently, taking your time, until caramelized!
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25
If you can't wait that long, you can stop when they are lightly browned.
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26
When the onions are browned, add carrot and potatoes and saute lightly.
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27
Add pork belly.
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28
Add red wine and evaporate the alcohol.
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29
Pour in tomato juice and pork cooking liquid (about 650 ml in total; top up with water if there isn't enough).
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30
If you chill the pork cooking liquid and throw away the fat that congeals on top, it's healthier.
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31
Simmer until it comes to a boil!
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32
When it comes to a boil, turn the heat down very low and simmer for another 30 minutes!
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33
The pork belly will become fall-apart tender, so don't stir it around too much.
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34
Add instant coffee, chocolate, ginger and garlic.
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35
I recommend using bitter chocolate!
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36
Add curry roux and simmer until dissolved.
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37
Once the roux has dissolved, take the curry off the heat and let it cool.
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38
This ensures that the flavors permeate the ingredients.
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39
Reheat the cooled curry.
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40
Top the rice with melting type cheese, then ladle the slowly simmered curry.
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41
Done!
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42
!
