Homestyle Japanese Pork Curry Rice

This comforting homestyle Japanese pork curry features tender chunks of pork, potatoes, and carrots simmered in a thick, savory sauce. It's an easy, family-friendly meal perfect for weeknights.

Ingredients

• 2 tbsp cooking oil
• 1/2 cup red onion, diced
• 1 tbsp garlic, minced
• 300 g pork shoulder or belly, diced and marinated
• 2 tbsp cooking wine
• 2 cups water
• 1 tbsp dark soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chicken bouillon powder
• 2 medium potatoes, diced
• 1 large carrot, diced
• 2-3 blocks Japanese curry roux cubes
• 1 stalk green onion, chopped
• 4 cups cooked white rice

Instructions

1. 1Heat the wok and oil

   

   Pour cooking oil from a bottle directly into a hot wok. Swirl the oil gently to coat the bottom of the pan and let it heat up until it begins to shimmer.

   Tip: Heating the wok before adding oil helps create a non-stick surface, which is especially helpful when stir-frying meats.
2. 2Add the aromatics

   

   Add the diced red onion and minced garlic from a small bowl into the hot oil. Allow the aromatics to sizzle briefly and release their fragrance before introducing the marinated pork.

   Tip: Keep the heat medium-high and stir quickly to prevent the garlic from burning and turning bitter.
3. 3Stir-fry the pork

   

   Toss the diced pork, red onions, and garlic continuously in the wok over high heat. Keep the mixture moving until the exterior of the pork pieces develops a nice browned crust.

   Tip: Tossing the wok over an open flame adds a subtle smoky flavor known as wok hei to the dish.
4. 4Add cooking wine and water

   

   Pour cooking wine and water into the wok with the pork and onion mixture to begin braising and deglazing the pan.

   Tip: Add the liquid gradually to maintain the temperature of the wok.
5. 5Season the broth

   

   Carefully pour the dark soy sauce from a small measuring glass into the simmering broth, along with the salt, pepper, and chicken bouillon powder. Stir the liquid thoroughly to ensure all seasonings dissolve completely.

   Tip: Dark soy sauce is primarily used to give the curry a rich, appetizing color rather than adding saltiness.
6. 6Simmer the potatoes and carrots

   

   Add diced potatoes and carrots into the simmering broth, allowing them to cook until tender in the flavorful liquid.

   Tip: Cut the potatoes and carrots into uniform sizes so they cook evenly.
7. 7Add the curry cubes

   

   Drop pieces of solid curry cubes into the bubbling wok, stirring to let them dissolve completely into the broth.

   Tip: Lower the heat slightly when adding the curry cubes to prevent clumping and ensure even melting.
8. 8Garnish and reduce sauce

   

   Stir in chopped green onions and additional red onion, then reduce the sauce over high heat until it thickens into a rich consistency.

   Tip: Stir frequently while reducing the sauce over high heat to prevent burning at the bottom of the wok.

Make Ahead & Storage

Burn It Off

Frequently Asked Questions