Ttukdak Hyung's Pork Belly Golden Curry
A rich pork belly curry rice made by melting solid curry directly into the savory oil rendered from thinly sliced pork belly, maximizing flavor depth.
Ingredients needed 2 servings
Recipe
Cooking tips
- When dissolving the curry block in oil, avoid high heat as it can easily burn the curry—always stir slowly over low heat to properly emulsify.
- If you prefer not to have the texture of whole garlic, simply substitute with chopped garlic for a cleaner result.
Recommended for
- Those seeking a deep, rich Japanese-style restaurant-quality curry instead of a standard water-boiled version.
- Individuals who enjoy the harmonious umami of savory pork fat combined with aromatic curry.
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