Materials

• Java Curry (half of the big one, the spicy blend is delicious)
• Carrot (1 piece)
• Onion (1 ball)
• Celery (1 stick)
• Mushrooms (about 5-6)
• Garlic (1 clove or more, if desired)
• Pork (preferably minced meat or pork belly)
• Cumin seeds (about a teaspoon)
• Butter (about 10g)
• Dark beer (about 150ml)
• Water (about 600ml, change according to the cooking time)
• Yogurt (according to your sour taste)
• Miso (1 teaspoon)
• Soy sauce (a little)
• Bay leaves (optional)

procedure

1. Cut the celery into leaves and stems, and remove the stalks.
2. Grate carrots, celery stalks and garlic.
3. Grate about 2 mushrooms.
4. Cut the remaining mushrooms into halves or quarters lengthwise.
5. Cut the celery into small pieces and the onion into wedges.
6. Cut the pork into the shape you want and fry it in a frying pan.
7. Leave the fried oil and take out the pork once.
8. Put butter in a frying pan with remaining oil, turn the heat to low, and when it melts, add cumin seeds.
9. When the cumin seeds are fragrant, add the onions.
10. When the onions turn amber, add the mushrooms and celery leaves and fry.
11. Once the mushrooms are cooked, add all the grated vegetables.
12. When the vegetables are dry, add the pork and beer, increase the heat, and evaporate the alcohol.
13. When the water in the beer is gone, add water, add bay leaves, cover and simmer for 10 minutes or as long as you like.
14. Turn off the heat and melt the curry roux. Add miso and yogurt.
15. Cover and simmer for 10 minutes or as long as you like.
16. Finish with soy sauce once.