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Export 6 ingredients for grocery delivery
Step 1
Cut the onion into wedges.
Step 2
Peel the carrot, and cut it into small bite-size pieces.
Step 3
Peel the potato, and cut it into bite-size pieces, and put them in water for 10 minutes before cooking.
Step 4
Cut the pork into 4cm slices.
Step 5
Put the oil to a pot, and heat it up. Stir fry the pork belly until the color of it changes. Transfer it from the pot to a plate.
Step 6
Sauté the onion, carrot, potato until the onion is translucent.
Step 7
Return the pork belly, and pour the water. Bring to a boil.
Step 8
When it boils, reduce the heat, and skim the scum.
Step 9
Cover, and simmer it on low heat for 10 minutes.
Step 10
Stick a skewer in the potato, and make sure whether the skewer passes through smoothly. TIPS: If your potatoes still hard, boil more 2-3 minutes.
Step 11
Turn off the heat, and add the roux pieces. Stir until the roux dissolve.
Step 12
Simmer it on low heat until the sauce thickens for 5 minutes. Stir sometimes not to burn it. TIPS: If the sauce is not thicker, please simmer 5 minutes more, or add more curry sauce mix.
Step 13
Serve the curry on rice, and add the Fukujinzuke (sweet and salty sliced vegetable pickles) to taste.
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