Igor's curry pork with ginger and chicory

Ingredients for 4 servings:

• 1 kg pork neck and/or belly
• 3 onions
• 2 garlic cloves
• 1 chili pepper(s)
• 50 g fresh ginger
• 1 fennel bulb(s)
• 200 g mushrooms, brown
• 3 chicory plants
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 tsp curry powder
• 1 pinch of turmeric
• 5 tbsp soy sauce, approx., maybe more
• 1 lime(s), juice
• 1 tsp honey
• 1 bunch of coriander leaves
• black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

highly aromatic, very earthy and spicy

Cut the pork neck into strips. Slice the onions and garlic. Halve the chili lengthwise, remove the seeds if desired, and chop the flesh. Finely slice the ginger. Remove the stem from the fennel and slice into fine strips. Quarter the mushrooms and slice the chicory into rings. Heat the sesame and vegetable oil in a wok or roasting pan and fry the meat. Add the onions, garlic, chili, ginger, fennel, and mushrooms, along with the curry powder and turmeric, and fry for about 8 minutes. Add the soy sauce, lime juice, and honey, cover, and simmer for 10 minutes. Add the chicory and cook the meat uncovered for 5 minutes until cooked through. Pick and finely slice the coriander leaves. Stir in just before serving. Season with soy sauce and pepper. Serve with basmati rice. A highly aromatic, earthy, and spicy recipe. It tastes different every time, but always incredibly delicious and very umami. The more pork belly you use, the more delicious and rich it becomes.