Pork Soft Rib Curry / 猪软排咖喱 / 豚軟骨カレー

Planned to cook chicken curry but changed my mind almost instantly when I found some nice pork soft ribs at the supermarket. It has been awhile since I last cooked pork curry. Nearly half of my life living overseas, many cooking ingredients have been substituted with the local produces except the curry powder. I trust only Made In Malaysia curry powder for a pot of decent curry.

 

Both the boys are okay with spicy food now, they enjoy Malaysian curry very much. I thought of saving a small bowl to eat with the toast tomorrow but it seems impossible now. I really need to cook a big pot next time. 

今天原本打算买鸡肉做咖喱鸡的，在超市看到没带那么多肥肉的猪软排就马上改变了主意。也有好一段时间没吃猪肉咖喱。大半生都住在国外，很多食材都就地取材唯有咖喱粉一定是要 Made In Malaysia 的。有好的咖喱粉不用加太多的香料三两下就能煮出一锅香喷喷的咖喱。加饭！

现在哥弟俩能吃辣也超喜欢马来西亚咖喱，日式咖喱越来越少煮了。哥哥吃了说以后不要咖喱鸡，这个比较好吃。今天的这一锅不怎么够，本来还想留些明天沾面包吃。看来下次要煮到满满满了！

Pork Soft Rib Curry

猪软排咖喱 / 豚軟骨カレー

Ingredients:

600 g Pork soft rib

500 g Potato

1 Small onion, diced

4-5 cloves Garlic, chopped

1 tsp Grated ginger

2 Star anises 

1 Cinnamon stick

1 prig Curry leaf

1-2 Lemongrass, crushed

3 tbsp Meat curry powder (heaps)

1 tbsp Chili paste (optional) 

1 tbsp Cooking oil

500 ml Water

200 ml Coconut milk 

1 tsp Chicken stock powder

1 tsp Salt

Methods:

1. Heat the cooking oil in a non-stick pot. Stir in the onion, garlic, star anise, cinnamon stick, and lemongrass. Stir fry until the onion turned translucent. 
2. Add in the soft rib, stir fry to seal the pork. 
3. Add in the chili paste and curry powder, stir fry for a few seconds. 
4. Add in the water, coconut milk, and the curry leaves.
5. Bring to a boil, then stir in the chicken stock and salt.
6. Simmer the pork until tender, with the lid on.
7. Add in the potato and continue to simmer until the potato is well cooked. Enjoy

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