Katsu-Curry with Black Curry
- 2 tablespoons oil
- 1 pound pork butt cut into 1/2″ cubes
- 4 medium onions sliced thin
- 1 1/2 C red wine
- 2 1/2 C water or stock
- 2 carrots cut 1/2″ cubes
- 2 large yukon gold potatoes cut into 1/2″ cubes
- 2 tsp kosher salt (use less if you use regular salt)
- 1 Tbs tonkatsu sauce
- 1 Tbs tomato paste
- 1/4 cup apple puree
- 1 black cardamom pod
- 1 whole star anise pod
- 1 teaspoon Mayu (black garlic oil)
- 1/2 cup peas
- 2 ounces good quality bittersweet chocolate
- 3 tablespoons butter
- 1/3 cup flour
- 2 tablespoons garam masala (or curry powder)
- 1-2 teaspoons freshly ground black pepper (depending on how spicy you want it)
- 1 batch of tonkatsu or grilled veggies
- Produce
- Apple puree (1/4 cup)
- Carrots cut 1/2″ cubes (2)
- Onions, medium thin (4)
- Peas (1/2 cup)
- Tonkatsu or grilled veggies (1 batch)
- Yukon gold potatoes cut into 1/2″ cubes, large (2)
- Meat
- 1 pound pork butt (1/2 cut into cubes)
- Canned Goods
- Tomato paste (1 Tbs)
- Water or stock (2 1/2 C)
- Condiments
- Tonkatsu sauce (1 Tbs)
- Cooking & Baking
- Bittersweet chocolate, good quality (2 ounces)
- Black pepper, freshly ground (1 teaspoons)
- Cardamom pod, black (1)
- Flour (1/3 cup)
- Garam masala (2 tablespoons)
- Kosher salt (2 tsp)
- Oil (2 tablespoons)
- Star anise pod, whole (1)
- Dairy
- Butter (3 tablespoons)
- Beer, Wine & Liquor
- Red wine (1 1/2 C)
- Other
- 1 teaspoon Mayu (black garlic oil)
Preparation
Read recipe preparation on norecipes.com
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Published January 16, 2011 (2 years ago).
6 people saved this recipe.
