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.

Ready in
55 m
4
Servings
740
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.

Tags

Nutritional Facts

Total Fat
27g
41%
Sugar
5g
N/A
Saturated Fat
9g
46%
Cholesterol
103mg
34%
Protein
39g
79%
Carbs
84g
28%
Vitamin A
329µg
37%
Vitamin B12
0.8µg
13.5%
Vitamin B6
1mg
66%
Vitamin C
27mg
45%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
9%
Vitamin K
17µg
21%
Calcium
104mg
10%
Fiber
6g
23%
Folate (food)
41µg
N/A
Folate equivalent (total)
218µg
55%
Folic acid
104µg
N/A
Iron
7mg
38%
Magnesium
107mg
27%
Monounsaturated
12g
N/A
Niacin (B3)
13mg
64%
Phosphorus
491mg
70%
Polyunsaturated
3g
N/A
Potassium
1439mg
41%
Riboflavin (B2)
0.6mg
33.5%
Sodium
1393mg
58%
Thiamin (B1)
2mg
100%
Trans
0.1g
N/A
Zinc
4mg
28%