Baek Jong-won's Pork Hind Leg Curry

Cooking tips 💡

• Potatoes can make the broth murky and alter the taste over time, so it's best to omit them when making a large batch of curry to be stored for a long time.
• Pork hind leg can be tough due to its lean meat content. Cut it into large pieces and simmer for at least 25 minutes to achieve a tender, soup-like texture.
• The key to a deep, savory flavor is to stir-fry the meat and onions until they are almost burnt, achieving a deep brown (caramelized) color.
• Ketchup adds acidity from tomatoes and umami, recreating the rich flavor of high-quality Japanese-style curry.

Recommended for 🙋

• ⭐Those who want to make a deeply flavored curry comparable to professional restaurants using inexpensive pork hind leg.
• ⭐Those who want a curry that remains delicious for several days without becoming murky.
• ⭐Those who enjoy curry with plenty of meat, offering a satisfying chew and juicy texture.