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This week's ReCPY features pork. Pork is a very versatile meat, and a lot more flavorful than chicken. Dark chicken meat is great, but Americans usually prefer the dry and boring breast meat, which is really uncool. Pork, however, keeps its moisture pretty well, unless you totally over cook it.

I was craving something curry flavored, but not Japanese style curry. I had coconut milk in the pantry, so I decided to make Thai curry with pork, sorta. I didn't even look at recipe this time, and what I put in are something like below.


2 lb pork - the fattier the better. I used shish kebab cubes
1 large can of coconut milk
4-5 tbsp curry powder
2 tbsp concentrated consomme
2 tbsp cumin
2 tbsp turmeric
1 tsp cinnamon
2 tbsp honey
Kafir lime leaves (if you have them)
1 onion, sliced
2 garlic, minced
Basil leaves
Bay leaves

I like S&B curry powder the best. It's available at any Japanese grocery stores.


Here is a mighty item. As Kayoko talked about, the Japanese are all about cutting corners. This Ajinomoto powdered consomme from Japan adds great flavor and depth to any dish without cooking for long time. Unfortunately because of some beef extract in the ingredients, you cannot get them in the US, and I sneak them into the country every time I go home. I know Knorr has beef/chicken cubes, but something is different and this consomme is so much better.


Cook pork, then add onion and garlic.


Once onions get tender, add coconut milk, and all the flavorings except for basil.


Toward the end, add basil leaves, and adjust taste with salt and pepper. I cooked for about two hours, and meat is very tender. You can make it spicy by adding peppers, but I didn't have any, so it's pretty mild.


This is lunch du jour.

By the way, I am dying to find pork cheek meat, and so far I went to three butcher shops in the city, but no one has it. In Japan, pork cheek is called "ton toro" (ton: pork, toro: fatty (like fatty tuna). It's very marbled and tender and flavorful. When we have BBQ parties at home, we eat more pork cheek than beef. Apparently much of the pork cheek available in Japan comes from the US, since Americans don't eat the fatty parts of meat. If you know where I can get it in the city, please let me know.

*Yamahomo likes cooking and baking. He prefers staying in kitchen all weekend long than being outside. Come back every Monday to check out his new creations on ReCPY.
Column: ReCPY


  • Are you in New York? I know there are tons of places in Brooklyn that sell unusual cuts of meat.

    Jodi on

  • have you tried the new Japanese butcher on Grand St.?

    Jud-san on

  • The IT thing in the consomme could only be one thing: MSG!!! HOLLER!

    kayoko on

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