Baek Jong-won's Pork Neck Steak Curry
A luxurious restaurant-style curry made by searing thick pork neck until just before burning to lock in juices, then adding the deep flavor of onions.
Ingredients needed 2 servings
Recipe
Cooking tips
- When searing the meat, brown it until you think it might be overcooked—the Maillard reaction will deepen the curry's flavor significantly.
- If you don't have pork neck, you can substitute thick slices of pork foreleg, pork hind leg, or whole pork belly.
- If the curry becomes too thick as the water reduces, don't panic—just add a little water at a time to adjust the sauce consistency.
- Instead of paprika, you can add tomatoes at the onion stir-fry stage for a different Western-style flavor.
Recommended for
- Those looking for a special and impressive dinner or home party menu.
- Those who want to enjoy a deeper, richer meat broth flavor than ordinary curry.
- Those who want to elevate their cooking with simple ingredients by mastering searing timing.
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