Curry Potato and Pork Rice Bowl
| Rice A bowl | Haoshi Baimondo Original Curry 2-3 blocks |
| Pork tenderloin 100 grams | Potato 100 grams |
| Carrot 50 grams | Celery 50 grams |
| Onions, ginger, garlic Appropriate amount | Dry starch, black pepper, cooking wine Appropriate amount |
Step 1
Prepare ingredients: Choose fresh pork tenderloin, wash, remove tendons and cut into pieces about 1 cm thick. Add appropriate amount of pepper, dry starch, cooking wine and marinate for about 10 minutes. Cut the potatoes into pieces about the same size as the pork, cut the carrots and celery into slightly smaller pieces, and chop the onions, ginger and garlic. For the curry, I chose Hao Shi Bai Meng Duo, which is chunky, very convenient, and very delicious.
Step 2
Heat the oil in the pan, add the chopped onion, ginger and garlic and sauté until fragrant.
Step 3
Add the marinated pork cubes and stir-fry.
Step 4
Add potatoes and carrots and stir-fry until pork cubes change color.
Step 5
Add enough water, bring to a boil over high heat, then turn to low heat and simmer for 5-10 minutes until the potatoes can be easily smashed with a shovel.
Step 6
Add 2-3 pieces of curry, which is enough for about three people.
Step 7
Simmer over low heat for about 5 minutes, and the rich curry flavor has emerged. At this time, use chopsticks to pick out the onions, ginger, and garlic in the soup, because children generally don't like to eat them.
Step 8
Finally, add the celery segments and bring to a boil before serving. If the curry is salty, no need to add salt.
Step 9
Pour the cooked rice into a bowl and tamp it down with a spoon, then place it on a plate, top it with curry potatoes and you're ready to eat! This love heart was made with a toast mold, because my mother wanted to take pictures, and the children couldn’t wait to serve the Bermondsey Original Curry ~ Our family alwaysEat this! Curry Potato Pork Rice Bowl Recipe1 Adding cooking wine when marinating can remove the fishy smell of meat, and starch can make the meat more tender; 2 The amount of curry used depends on personal taste; 3 It is best to use yellow-meat potatoes and noodles, which are suitable for stewing
