Cart 0

Ground Pork and Okra Curry

Wonderful combination of meaty and spicy flavors
IMG_1378_edited-1

Equipment

Soup & stew donabe, "Miso-shiru Nabe" (large)

Servings

4

Ingredients

  • 1 tablespoon each olive oil and butter
  • 1 medium size onion, minced
  • 1 clove garlic, grated
  • 1 small knob ginger, grated
  • 2 oz (60 g) carrot, cut into brunoise (tiny dice)
  • 12 oz (360 g) ground pork
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 1/4 cups (300 ml) vegetable stock or chicken stock
  • 2 tablespoons ketchup
  • 6 oz (180 g) okra, cut into small bite-size pieces
  • 1 teaspoon black vinegar ("kurozu") or rice vinegar
  • 1 teaspoon fish sauce or soy sauce
  • 1 teaspoon garam masala
  • salt and pepper to taste

Procedure

  1. In "Miso-shiru Nabe", heat 1 tablespoon each olive oil and butter over medium-low heat. Add the onions and sauté for 20-25 minutes until the onions are lightly browned.
  2. Turn up the heat to medium. Add the ground pork and sauté until it’s almost cooked through.
  3. Add the garlic, ginger, followed by the carrot, and sauté for 1 minute. Add the cumin seeds, curry powder, cayenne pepper, and paprika. 
  4. Add the bay leaves, stock and ketchup. Bring to a boil and reduce the heat to simmer. Skim as necessary.
  5. Line the surface with a piece of parchment paper. Cover with lid. Simmer for 10-15 minutes.
  6. Add the cut okra and simmer for another 5 minutes.
  7. Add the vinegar, fish sauce, and garam masala. Adjust the seasoning with salt and pepper, if necessary.
  8. Turn off the heat and let it rest for 5-10 minutes.

This curry is great with saffron rice and boiled egg!

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml