Overview
This is about as simple as it gets.
No pretending to make curry from scratch. No unnecessary steps. Just using a curry block and doing it properly.
The key idea here is separating the process:
- Cook the pork well first
- Then build the curry around it
That’s what makes this version better than just throwing everything into one pot.
Ingredients (for ~3kg batch)
Meat
- ~3 kg pork (pork neck recommended, pork belly optional)
Note:
Pork neck gives a good balance of meat and fat. Pork belly can be added for extra richness.
The meat is typically cut into large chunks (rough cubes), which hold up better during long cooking.
Base
- 2–3 large yellow onions
Cooking (Stage 1 — Pork)
- Water
- Salt
- Optional: 1 bay leaf
Curry (Stage 2)
- Golden Curry (or similar)
Stage 1 — Cooking the Pork
Start with the pork.
- Brown the pork chunks over medium–high heat
- Make sure all sides develop some colour
Browning is important here. It adds depth and noticeably improves the final flavour.
Once browned:
- Remove the pork and set aside
- Keep the rendered fat in the pan
Use that rendered fat to cook the onions:
- Add sliced yellow onions
- Add a bit of oil if needed
- Cook until softened
Then transfer everything into the slow cooker:
- pork
- onions
Add:
- water (enough to cover comfortably)
- a bit of salt
- optional bay leaf
Then:
- Slow cook on low for ~8–10 hours
By the end:
- pork should be very tender
- onions should have broken down into the liquid
This becomes your base.
Stage 2 — Making the Curry
This is done separately.
- Prepare the curry in a separate pot using the packet
- Follow the instructions (water + curry blocks), adjusting based on how much pork and — onions you’re using
Once the curry is ready:
- Add the cooked pork into the curry
- Add some of the pork cooking liquid
Let it come together briefly.
Storage & Reheating
- Portion once cooked
- Freeze for later use
When ready to eat:
- Defrost in the fridge (~24 hours)
- Reheat on the stovetop or in your cooker
Serving & Reheat Upgrades
Serve with rice and add:
- Kimchi (see homemade recipe)
- Shredded cabbage
- Potatoes
Potatoes are added separately:
- Slice and boil until soft
- Add into the curry during reheating
They’re not included in the original cook because they don’t freeze well.
Notes
This works because:
- the pork is cooked properly first
- the curry is added later
You get:
- better flavour
- better texture
- more control