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120minutes
Sprinkle salt on pork belly cut into large bite-sized pieces and fry in a pot.
Fry until browned, then remove.
In the same pot, cut onions into 1cm wide wedges, sprinkle with salt (not listed), and fry to absorb the oil released from the pork.
Cover and simmer over low heat.
When the onions release water, stir.
Cover and simmer again for 20-30 minutes.
Return the pork to the pot and stir.
Cover again and simmer for 1 hour.
Turn off the heat and add the curry roux. Once the curry roux has melted, simmer over medium-high heat.
Finish by pouring it over the rice on a plate.
・If you sprinkle salt on the onions when frying, the water will come out more easily from the onions.
・The sweetness of the onions and the spiciness of the curry make for a well-balanced curry.
・The moisture released from the onions makes the pork tender.
・When adding the curry roux, turn off the heat first before adding it so it melts easily and is less likely to form lumps.
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