Sweet Curry ｜ Kukipapa Cooking Channel's Recipe Transcription

Sprinkle salt on the whole pork and knead it.
Remove the core from the onion and slice it into thin slices to cut off the fibers.

Add onions and (A) to a pan and heat over high heat until boiling.
Reduce to medium heat, add bay leaf, cover and steam for about 20 minutes.
After about 20 minutes, add water and bring to a boil.

Peel the carrots and chop them into small pieces.
Cut the washed potatoes into bite-sized pieces together with the skin.

Heat a frying pan over medium heat and add oil, garlic and pork.
Take out the garlic on the way.
Fry the pork until it is browned, remove it into a colander and drain the oil.
Put the carrots in the same frying pan and fry on high heat for about 1 minute until the oil is familiar.
Add potatoes, fry for another 6 minutes, and take out into a colander with pork.

Add 4 and chicken glass soup to the pan of 2 and mix.
Remove the lye and simmer on low medium heat for about 20 minutes.
On the way, take out the bay leaf.

Make sure the carrots are tender, turn off the heat, add 1/2 box of chopped curry roux, melt and mix.
Heat on medium heat and mix until boiling.
While watching the situation, add about 2 pieces of curry roux, dissolve and mix, and bring to a boil.

Serve rice on a plate and sprinkle with curry.