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Originally Posted by myboynoah
We had it again last night (in many ways it's better the second day).
I've hit upon a great method, browning the pork and then stewing it with onions, garlic, and some of the curry block for about one and a half hour before adding the carrots. This way the pork stays moist and tender.
I'm a big Vermont Curry fan and I use a combo between hot and medium hot. Before adding the potatoes, I separately bring them to a boil first, so they don't break up too much in the curry. I add them about 30 minutes before eating.
Served with koshihikari, it was very, very good. Few things beat a good kare raisu.
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I usually use the S&B kind, but I'm having trouble with it. I can't seem to get the right consistency, it's either too thick and paste-like, or thin but tastes watered down. Maybe I'll switch to the Vermont brand. Good idea to combine the hot and medium hot.