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.