Family Recipe 41 - Pork Curry

Ingredients: Rat meat (pork hind leg shank), potatoes, carrots, onions, curry powder, chili powder, salt, rice wine, soy sauce, tapioca starch, coconut milk Instructions: 1. Peel and cut potatoes and carrots into large chunks. Wash off surface starch, put them in a pot with plenty of water (you'll use this later). Place the pot in an electric cooker with 2 cups of water in the outer pot. Once it pops, keep it warm without opening the lid. 2. Cut rat meat into large chunks and marinate with rice wine and soy sauce. 3. Finely chop the onion. Heat a pan with plenty of oil (curry powder needs oil to release its aroma). Sauté the onion over low heat until fragrant and golden brown, bringing out its sweetness. 4. Turn the heat to low, add curry powder and chili powder, and stir-fry carefully. Do not use high heat here, as it can easily burn. Once evenly stir-fried, pour all the potatoes and the water from the pot into the frying pan. Bring to a boil over high heat (curry powder stir-fried with oil disperses easily, but can clump if not stir-fried). Season with salt and soy sauce, then simmer over low heat for 30 minutes. 5. Separately, bring water to a boil in another pot. Add tapioca starch to the rat meat chunks in small, repeated portions until the surface is coated and sticky. Once the water boils, add the rat meat, stir with chopsticks to separate. Turn off the heat and soak for 5 minutes. After 5 minutes, remove and add directly to the simmering curry. Do not store separately. 6. After adding the meat to the curry, simmer over medium heat for 10 minutes. Finally, add coconut milk and stir well to combine. If you don't want it spicy, you can omit the chili powder. You can also use curry blocks instead of curry powder. Add curry blocks after pouring the potato water into the frying pan; they don't need to be stir-fried.