This is an aromatic, odorous curry Courtesy of the National Pork Board, Des Moines, Iowa it’s hearty comfort food. It makes a great meal all year round, but is especially delicious on cool nights when you want a hearty bowl of something steamed.
The base of the recipe is pork and vegetables, but the flavor is really enhanced by Asian-inspired flavors like red miso, fresh ginger and curry. Serve over sticky Japanese rice for a one-bowl meal, or serve with a fresh salad or pickled vegetables.
Japanese curry roux
This recipe calls for Japanese brick curry, which can usually be found in most grocery stores or specialty Asian grocery stores. It’s very simple to apply – just add it to your dish for a delicious curry flavor. These bricks are available in balmy, medium or soft.
Japanese curry versus Indian or Thai curry
You may be wondering how Japanese curry differs from Indian curry. This classic Japanese food is thicker and milder in flavor than other types and is often prepared with a curry roux or curry sauce mixture, as mentioned above. Many Indian and Thai curries are made with coconut milk, curry powder and other spices instead of curry brick.
Many Japanese curries sometimes include other ingredients such as Worcestershire sauce, soy sauce, or tomato paste to deepen the flavor, but you can always choose to omit them, as this recipe suggests.
Variations
- Bread with pork: Breaded pork chops with curry sauce are very popular in Japanese cuisine. To try this option, coat the pork in panko breadcrumbs and fry it, then spread it with curry sauce and combine with the vegetables.
- Serve with pasta instead of rice: If you don’t like rice, you can add udon noodles, soba noodles or rice noodles to the curry. Add a little soy sauce to add a bit of umami flavor to the bowl.
- Instead of pork, apply chicken breast, steak or seafood: Instead of pork, you can try a different type of protein or even apply vegetables like butternut squash or sweet potatoes. Just remember to chop any protein or veggies into bite-sized pieces.
Meal prepared in advance
The total prep time for this Japanese-style curry is less than an hour, making it simple to prepare for any night of the week. You can also prepare this dish on the weekend and enjoy it all week long. The curry can be stored in the refrigerator for up to five days or frozen for up to three months.
Japanese curry bowl with pork
- 1 1/3 pound. pork miniature cubes
- 1 spoon olive oil
- 1 spoon cumin seed
- 1 spoon unsalted butter
- 2 medium carrots peeled and cut into cubes
- 1 yellow onion ground
- 1 celery stalk finely grated
- 1 Carnation garlic finely grated
- 1/2 inch fresh ginger a piece, finely grated
- 2 Yukon gold potatoes peeled and cut into cubes
- 1 spoon Ketchup
- 1 spoon pepper
- 1 1/2 teaspoon red miso
- 1 cup pork stock
- 1 Bay leaf
- 1/2 curry x 1/2 inch piece of Japanese brick
- 2 teaspoon rice vinegar
- salt
- pepper
- 4 cups steamed white rice
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Curry: Place a miniature Dutch oven over medium heat and add oil. Add the cumin seeds and roast for a few minutes until odorous. Add half of the pork tenderloin and wait until it begins to color, about 7-8 minutes, remove with a slotted spoon and reserve. Repeat this operation with the second half of the pork tenderloin and when it is lightly browned after 7-8 minutes, add the first portion of pork again. Add the butter, add the carrot and onion and simmer the vegetables for about 4-5 minutes until they start to soften and the onion becomes slightly clear, then add the rest of the ingredients and simmer over low heat for 10 minutes or until the pork and vegetables are pliable and the sauce is thickened.
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Serve the pork curry with steamed rice, buttered corn and quick pickled kale.
Courtesy of the National Pork Council, Des Moines, Iowa.
Calories: 595kcalCarbohydrates: 71GProtein: 43GFat: 15GSaturated fat: 5GPolyunsaturated fat: 2GMonounsaturated fats: 7GTrans fats: 0.1GCholesterol: 103mgSodium: 334mgPotassium: 1402mgFiber: 6GSugar: 5GVitamin A: 7103IUVitamin C: 21mgCalcium: 103mgIron: 5mg
