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Japanese Pork Curry Bowl

Japanese Pork Curry Bowl

Courtesy of the National Pork Board, Des Moines, Iowa.
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Total Time 55 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 595 kcal

Ingredients
  

  • 1 1/3 lb. pork loin small dice
  • 1 Tbsp. olive oil
  • 1 Tbsp. cumin seed
  • 1 Tbsp. 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 piece, finely grated
  • 2 yukon gold potatoes peeled and diced
  • 1 Tbsp. ketchup
  • 1 Tbsp. paprika
  • 1 1/2 tsp. red miso
  • 1 cup pork stock
  • 1 bay leaf
  • 1/2 curry x 1/2 inch piece Japanese brick
  • 2 tsp. rice vinegar
  • salt
  • pepper
  • 4 cups steamed white rice

Instructions
 

  • For the Curry: 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.
  • Serve the pork curry with steamed rice and sides of buttered corn and quick pickled kale.

Notes

Courtesy of the National Pork Board, Des Moines, Iowa.

Nutrition

Calories: 595kcalCarbohydrates: 71gProtein: 43gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 103mgSodium: 334mgPotassium: 1402mgFiber: 6gSugar: 5gVitamin A: 7103IUVitamin C: 21mgCalcium: 103mgIron: 5mg
Keyword Pork
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