Double Curry Reveal! Tomato Beef Curry × Taiwanese Braised Pork Curry Combo

Steps

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1. 1
   For the tomato beef curry: dice the onion and garlic, and cut the beef finger ribs into chunks.
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2. 2
   Sauté the onion and garlic until fragrant, then add the beef and cook until it changes color.
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3. 3
   Add the chopped tomato, tomato paste, sake, mirin, and soy sauce, stirring well to combine.
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4. 4
   Pour in the chicken or beef broth, bring to a boil, then simmer on low heat until the beef is tender, topping up with a little water as needed if it reduces too much.
   ▶ ≈7:26
5. 5
   Turn off the heat, let it cool slightly, then stir in the curry roux until melted. Adjust the amount of roux to your preferred thickness and simmer briefly until thickened.
   ▶ ≈7:26
6. 6
   Blanch the choy sum separately to serve as a side garnish for the tomato beef curry.
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7. 7
   For the lu-rou curry: dice the onion, garlic, and ginger, slice the shiitake mushrooms, and cut the pork belly into small pieces (or use ground pork).
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8. 8
   Sauté the onion, garlic, and ginger until fragrant, add the pork and cook until it changes color, then stir in the shiitake mushrooms.
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9. 9
   Add the soy sauce, sugar, sake, and five spice powder, stirring well so the pork absorbs the flavors.
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10. 10
    Pour in the water, bring to a boil, then simmer on low heat until the pork is tender and flavorful.
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11. 11
    Turn off the heat, let it cool slightly, then stir in the curry roux until melted, adjusting thickness to taste. Simmer briefly until thickened, then top with a soft-boiled egg.
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12. 12
    Plate the rice, ladling the tomato beef curry on one side and the lu-rou pork curry on the other to complete the two-flavor curry plate. Enjoy each side separately or mix them together.
    ▶ ≈7:26