Japanese Battleship Curry

Ingredients

• 2 tbsp. canola oil
• 1 tbsp. unsalted butter
• 1 lb. boneless pork shoulder, trimmed and cut into 1″ pieces
• 1 tsp. freshly ground black pepper
• Kosher salt, to taste
• 3 medium yellow onions, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 medium carrots, roughly chopped
• 5 cups chicken stock or water
• 5 tbsp. curry powder such as S&B brand
• 3 tbsp. tonkatsu sauce such as Bull Dog brand
• 2 tbsp. ketchup
• 2 tbsp. Worcestershire sauce, preferably Japanese such as Kagome brand
• 2 tsp. honey
• 1⁄4 tsp. cayenne
• 3⁄4 lb. russet potatoes, peeled and cut into 3/4″ pieces
• 1 cup grated parmesan cheese
• 1⁄2 cup grated mild cheddar cheese
• 1⁄2 cup brewed coffee
• 1 tbsp. potato starch, mixed with 1 tbsp. water
• Cooked white rice, for serving

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