👨‍🍳 作り方

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the pork helps it to brown better.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes in batches, ensuring not to overcrowd the pot. Remove browned pork and set aside.

   💡 プロのコツ: Browning the pork in batches creates a better flavor base.
3. 3

   Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Stir in the curry powder and cook for 1 minute, stirring constantly, until fragrant.

5. 5

   Return the browned pork to the pot. Pour in the coconut milk and water or broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the pork is tender.

6. 6

   Add the cubed taro to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the taro is tender.

   💡 プロのコツ: Taro can absorb a lot of liquid, so add a little more water or broth if the stew becomes too thick.
7. 7

   Season with salt and pepper to taste. Serve hot.

   💡 プロのコツ: This stew is even better the next day as the flavors meld.