Japanese Battleship Curry

Mains

Source:

Ingredients

2 tbsp. canola oil

1 tbsp. unsalted butter

1 lb. boneless pork shoulder, trimmed and cut into 1" pieces

1 tsp. freshly ground black pepper

Kosher salt, to taste

3 medium yellow onions, roughly chopped

3 cloves garlic, roughly chopped

2 medium carrots, roughly chopped

5 cups chicken stock or water

5 tbsp. curry powder such as S&B brand

3 tbsp. tonkatsu sauce such as Bull Dog brand

2 tbsp. ketchup

2 tbsp. Worcestershire sauce, preferably Japanese such as Kagome brand

2 tsp. honey

1/4 tsp. cayenne

3/4 lb. russet potatoes, peeled and cut into 3/4" pieces

1 cup grated parmesan cheese

1/2 cup grated mild cheddar cheese

1/2 cup brewed coffee

1 tbsp. potato starch, mixed with 1 tbsp. water

Cooked white rice, for serving

Directions

Melt oil and butter in a 6-qt saucepan over medium-high heat. Season pork with pepper and salt and add all at once to pan; cook, stirring constantly, until exterior of pork turns white, 2-3 minutes. Add onions; cook until soft, 3-5 minutes. add garlic and carrots; cook until soft, 4-6 minutes. Add stock, bring to a boil. Reduce heat to medium-low and stir in curry, tonkatsu, ketchup, Worcestershire, honey, and cayenne; cook, covered, and stirring occasionally, until pork is tender, 30-45 minutes. Add potatoes; cook, covered, until tender, 15-20 minutes. Stir in cheeses, coffee, potato starch mixture, salt, and pepper; cook until curry is slightly thick, about 5 minutes more. Serve with rice on the side.