Posted: 2026-03-29

Japanese Fusion Pork Curry

I am too tired to do a proper writeup, here's the short version:

TLDR

Take 800g pork cutlets, cut into 3cm pieces
Fry it at a high temperature until seared on outside but not quite done
Pour off grease keeping a little, put cutlets aside
Optional: Chop up 1-2 onions and any desired lipid-soluble actives as finely as possible, fry in the amount of grease that remains after pouring it off. Put them aside
Chop up 500g of fatty streaky bacon into slivers
Fry at a high temperature until crispy
Pour off grease, put bacon aside (grease won't combine with the curry)
Melt 100g Mild Golden Curry solid curry block with a little water (Add chili only if prepared to deal with a poor result)
Add coconut cream or coconut milk to taste
Boil off any excess water in the curry/coconut cream until it reaches desired thickness (NO MEAT IN IT)
Add some beans and peas you unhealthy bastard
Add the meat back into it (and onions if you fried them)
Mix it all up, simmer lightly
Serve

Boiling beans/peas in the sauce excessively will cause it to become stringy and unpleasant.
Reducing the sauce too quickly will do the same.
Chili makes this terrible

Sous vide pork belly instead of cutlets works great here. Experiment with time/temperature, but 12 hours at 80C is a good starting point.
Deglaze the pan with whisky after finishing the frying — this is great
Splash of rice vinegar at the end to brighten the richness
Touch of potato starch when frying the cutlets to get a little extra texture

Reheats pretty well.

Written on: 7.5mg olanzapine since 2025-11-11

Cognitive capacity: very poor - estimate 10-15% brain and exhausted