Japanese Pork Curry Bowl

Japanese Pork Curry Bowl
3 from 4 ratings
Fill 202 Print
Recipe Courtesy of Chef Justin Carlisle and Pork Be InspiredThis curry is a hearty dish that could easily feed a hungry family. Potatoes, carrots, onion, celery, and pork make up the foundation of this recipe, but Asian-inspired flavors like ginger, miso, and brick curry take the flavor to another level.
Servings
4
servings
Ingredients
  • 1 1/3 pound pork loin, small diced
  • 1 tablespoon olive oil
  • 1 tablespoon cumin seed
  • 1 tablespoon unsalted butter
  • 2 medium carrots, peeled and diced
  • 1 yellow onion, minced
  • 1 stalk celery, finely grated
  • 1 clove garlic, finely grated
  • 1/2 - inch fresh ginger, finely grated
  • 2 yukon gold potatoes, peeled and diced
  • 1 tablespoon ketchup
  • 1 tablespoon hot paprika
  • 1 1/2 teaspoon red miso
  • 1 cup pork stock
  • 1 bay leaf
  • 1/2 x 1/2 - inch piece japanese brick curry *
  • 2 teaspoon rice vinegar
  • salt and pepper, to taste
  • 4 cup steamed white rice
Directions
  1. Place a small Dutch oven over medium heat and add the oil. Add the cumin seeds and toast for a few minutes until fragrant. Add half of the pork loin and allow it to get some color, about 7-8 minutes, remove with a slotted spoon and reserve. Repeat with the second half of pork loin and when lightly browned after 7-8 minutes, add back the first batch of pork.
  2. Add butter, add the carrots and onions and sweat the vegetables about 4-5 minutes until they start to get tender and the onions become slightly translucent, then add rest of ingredients and simmer over low heat 10 minutes or until the pork and vegetables are tender and the sauce has thickened.
Recommended