Pork Belly Curry — Sauerkraut “Sour” Trick (No Stock) скачать в хорошем качестве

Pork Belly Curry — Sauerkraut “Sour” Trick (No Stock)

Pork belly curry with real tang — no tamarind, no stock. We use sauerkraut (+ Madras curry powder or Thai/Japanese curry pastes/roux) to build a fast sour curry you can prep ahead, then braise low and slow until tender. 🥘 Base Ingredients (serves 4) • Sauerkraut — 1 jar (≈ 680 g), drained but not squeezed • Curry powder — 15 g (e.g. Madras) or see “Variations” below • Neutral oil (if needed — only for lean proteins) • Optional: splash of water at the end for looser consistency 🍖 Protein Options (1:1 weight with kraut) (All cook gently, covered — simmer/steam in their own juices) Pork belly (skinless or skin-on) 600–700 g 90 min High fat = self-saucing Chicken thighs (skin-on, bone-in) 600 g 45–60 min Brown well if you want crisp bits Lamb shoulder (chunks) 600 g 90–120 min Extra depth with cumin/cinnamon Mushrooms (king oyster or mixed) 600 g 25–30 min Add 1–2 tbsp oil to carry spice Firm tofu (pressed) 500 g 30 min Slice thick for structure Optional extra veg: potatoes, carrots, beans — add halfway through cooking 👉 The natural salt from sauerkraut (~1.5 % of protein weight) usually means no extra seasoning needed. 🔥 Method 1. Layer & marinate: Spread half the kraut at the bottom of your pot. Arrange your protein on top, then cover fully with the remaining kraut. Cover and chill up to 2 days if prepping ahead. 2. Cook in its own juices: Bring to a gentle simmer over medium-low heat. Once you hear gentle bubbling and the lid is hot, reduce to low. Cook covered for ¾ of total time (e.g. 1½ h for pork belly). 3. Curry time: Uncover. Mix well so rendered fat (or oil) coats the kraut. Add curry powder directly, stirring over low heat for 20 min. Don’t add water yet — let residual moisture carry the flavour. 4. Adjust consistency: For a looser curry, add water a few tablespoons at a time. 5. Taste & finish: Check seasoning; kraut should give a balanced sour-savoury base. 🍛 Variations & Shortcuts • Japanese curry roux blocks: Add directly after the first simmer (Step 2). Stir to dissolve and let it thicken in its own moisture. • Thai curry paste: Add with a small amount of oil before layering (Step 1), or bloom in rendered fat at Step 3 for a more fragrant curry. • Curry powder tweaks: – Madras → bold & warm – Malaysian curry powder → sweeter edge – Garam masala + turmeric → mild warmth • Sweet-sour variation: add a small splash of pineapple juice or palm sugar at the end. • Sour-spicy: layer in chilli oil or fresh chillies when blooming spices. 💡 Why it works • Sauerkraut is ~90 % water → it steams & braises the protein without dilution. • Its natural salt eliminates the need for stock or seasoning. • Fat (from belly or added oil) carries and blooms the spice. • Make once, customise endlessly. ____ 📸 Follow us on Instagram »   / w2kitchn   #W2Kitchen #porkbellyrecipe #curryrecipe