Japanese Pork Curry Bowl

An aromatic and flavorful curry
Japanese Pork Curry Bowl

Chef Justin Carlisle

Recipe Courtesy of Chef Justin Carlisle and Pork Be Inspired

This 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.

4
Servings
1131
Calories Per Serving
Deliver Ingredients

Notes

*You can look for Japanese brick curry in the ethnic aisle at your supermarket or in a specialty grocery store. 

Ingredients

For the Japanese Pork Curry Bowl

  • 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 Teaspoons rice vinegar
  • Salt and pepper, to taste
  • 4 Cups steamed white rice

Directions

For the Japanese Pork Curry Bowl

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. 

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.

Nutritional Facts

Total Fat
57g
81%
Sugar
15g
17%
Saturated Fat
20g
83%
Cholesterol
138mg
46%
Carbohydrate, by difference
109g
84%
Protein
44g
96%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
413mg
41%
Choline, total
128mg
30%
Fiber, total dietary
11g
44%
Folate, total
27µg
7%
Iron, Fe
11mg
61%
Magnesium, Mg
84mg
26%
Manganese, Mn
1mg
56%
Niacin
18mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
493mg
70%
Riboflavin
1mg
91%
Selenium, Se
46µg
84%
Sodium, Na
2708mg
100%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
202g
7%
Zinc, Zn
5mg
63%
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