Izakaya Sakura Kuro (Japanese Black Curry)

Ingredients:

For the Curry:
1 tbsp oil
500g (1lb) pork, cut into 12mm (1/2 in) cubes
salt and freshly-ground black pepper, to taste
4 medium onions, thinly sliced
375ml (1 1⁄2 cups) red wine
625ml (2 1⁄2 cups) water or vegetable stock
2 carrots, cut 12mm (1/2 in) cubes
2 large waxy potatoes, cut into 12mm (1/2 in) cubes
2 tsp sea salt (or to taste)
1 tbsp Tonkatsu sauce
1 tbsp tomato puree
60ml (1⁄4 cup) apple sauce
1 tsp black garlic oil (Mayu)
70g (1⁄2 cup) peas
60g (2 oz) dark chocolate (at least 70% cocoa solids), grated

For the Roux:
3 tbsp butter
40g (1⁄3 cup) flour
2 tbsp Japanese curry powder
2 tbsp freshly-ground black pepper (more or less depending on how spicy you want it)

Method:

Place a large frying pan over medium heat. Season the pork cubes lightly with salt and black pepper then once the pan is hot add the oil, followed by the pork. Fry for about 2 minutes until browned on one side then flip over and brown on the other side. Using a slotted spoon transfer the pork to a bowl and reduce the heat to medium low.

Add the onions, cover the pan with a lid and sweat down gently for 10 minutes. After this time, remove the lid and continue caramelizing, stirring occasionally, for about 1 hour, until the onions are coloured a dark brown and are glossy.

Return the pork to the pan and add in the wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato puree, apple sauce and black garlic oil. Increase the heat to high and bring to a boil. Immediately reduce the heat to medium-low and continue simmering the ingredients, partially covered, until the carrots are tender (about 35 minutes).

In the meantime, prepare the roux. Add the butter to a small pan and melt over low heat. Scatter over the flour and mix into the butter, cooking whilst stirring constantly, until the mixture turns golden brown. At this point add the curry powder and black pepper, stirring to incorporate (you will end up with a paste). Take off the heat and set aside.

If desired, you can use this time to prepare tonkatsu, grill some vegetables or mushrooms or make a scrambled egg omelette to serve the curry over.

Once the carrots are tender, take about 625ml of the vegetable cooking liquid (or the equivalent hot vegetable stock or water), place the roux back on the heat and whisk in the liquid. Once smooth pour into the pot with the pork and stir to combine. Now add in the red wine and bring to a simmer. Cook until thickened to your liking then adjust the seasonings to taste.
Finally add in the peas and grated chocolate, stirring until the chocolate has dissolved.

Serve over a bed of rice, or over a bed of tonkatsu, vegetables or omelette.