Ground Pork and Okra Curry
Wonderful combination of meaty and spicy flavors
Soup & stew donabe, "Miso-shiru Nabe" (large)
- 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
- 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.
- Turn up the heat to medium. Add the ground pork and sauté until it’s almost cooked through.
- Add the garlic, ginger, followed by the carrot, and sauté for 1 minute. Add the cumin seeds, curry powder, cayenne pepper, and paprika.
- Add the bay leaves, stock and ketchup. Bring to a boil and reduce the heat to simmer. Skim as necessary.
- Line the surface with a piece of parchment paper. Cover with lid. Simmer for 10-15 minutes.
- Add the cut okra and simmer for another 5 minutes.
- Add the vinegar, fish sauce, and garam masala. Adjust the seasoning with salt and pepper, if necessary.
- 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