Ingredients

Let’s Cook!

• 1
  Chop the pork belly into bite-sizes. Mince onion and garlic. Dice the zucchini, kabocha squash, and bell peppers into 1 cm cubes. Grate the apple, carrot, and ginger.
  
• 2
  Heat vegetable oil in a pot and stir-fry the pork until browned. Remove from the pot.
  
• 3
  Addthe cumin seeds to the pot from Step 2 and stir-fry. When it is aromatic, sweat the onion and garlic for about 10 minutes until soft and golden brown.
  
• 4
  Add the zucchini, kabocha squash, and bell peppers. When cooked thoroughly, add grated apple, carrot, ginger, and diced tomatoes. Simmer-fry for about 15 minutes, then add the meat from Step 2 and the [A] ingredients. Continue simmering for another 15 minutes.
  
• 5
  Take out the cinnamon stick, chili pepper, and bay leaf. Turn the heat off, and dissolve the curry roux. Add [B] ingredients and simmer to finish.
  
• 6
  Place a heart-shaped mold (or cookie cutter) in the center of your serving plate, and arrange cooked rice so that there would be a heart-shaped hole in the middle. Pour the curry into the heart-shaped hole and serve.