Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 2 cups kabocha squash, cubed
- 1 cup eggplant, cubed
- 1 cup string beans, cut into 2-inch pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 2 tbsp. curry powder
- 2 tbsp. vegetable oil
- 2 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the pork belly and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes.
4. Add the curry powder and cook for 1 minute, stirring constantly.
5. Add the kabocha squash, eggplant, and string beans. Stir to combine.
6. Pour in the water and bring to a boil.
7. Reduce the heat to low and let simmer for 30 minutes or until the vegetables are tender.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the pork belly and sautéing the vegetables
- Low heat for simmering the curry
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 17g
- Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Kabocha squash can be substituted with butternut squash or pumpkin.
- Eggplant can be substituted with zucchini or bell peppers.
- String beans can be substituted with snow peas or broccoli.
Variations:
- Add coconut milk for a creamier curry.
- Use different types of curry powder for different flavor profiles.
- Add diced tomatoes for a tangy twist.
Tips and tricks:
- Cut the vegetables into uniform sizes for even cooking.
- Use a wooden spoon to stir the curry to avoid breaking the vegetables.
- Adjust the amount of curry powder according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with steamed rice on the side.
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of naan bread or roti.
Suggested side dishes:
- Steamed rice
- Garlic naan bread
- Cucumber raita
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the pork belly is cooked through before adding the vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Inubaran Curry is a traditional dish from Okinawa, Japan. It is a fusion of Japanese and Southeast Asian flavors.
Flavor profiles:
- Inubaran Curry is a savory and slightly sweet curry with a hint of spice.
Serving suggestions:
- Serve the curry with a side of steamed rice and a refreshing cucumber raita.
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