Japanese · Dinner
Curry Rice with Pork (High-Protein)
Braised pork shoulder simmered in a Japanese curry roux with onion, carrot and potato, finished with soft-boiled egg stirred through for added protein. Served over steamed rice, this bowl carries deep savoury-sweet flavour from browned aromatics and curry spice.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
712Calories
54.3gProtein
29.8gFat
58.4gCarbs
12.9gSugar
5.6gFiber
1140mgSodium
471mgChol
9.1gSat Fat
1450mgPotassium
110mgCalcium
5.4mgIron
1.9mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut pork into 1-inch cubes. Slice onion and carrot. Cube potato. Mince garlic and grate ginger. Soft-boil egg 7 minutes, cool, peel.
2
Sear
Heat oil in a heavy pot over medium-high heat. Sear pork cubes 4–5 minutes, turning occasionally, until browned on most sides.
3
Bloom
Add onion, carrot, and garlic to the pot and sauté over medium heat for 5 minutes until onion is translucent. Stir in ginger and curry powder and cook 1 minute until fragrant.
4
Simmer
Sprinkle flour over pork and vegetables, stir to coat, then add chicken stock. Bring to a simmer, cover, and cook over medium heat for 25 minutes until pork is fork-tender.
5
Reduce
Stir in potato, soy sauce, and honey. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally, until potato is tender and sauce coats a spoon.
6
Finish
Halve the soft-boiled egg. Stir half into the curry with salt to taste over low heat for 1 minute.
7
Plate
Spoon rice into a bowl, ladle pork curry alongside, and top with the remaining egg half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g pork shoulder
- 22 eggs
- 240ml240ml chicken stock
- 240g240g white rice, cooked
- 11 onion
- 11 carrot
- 200g200g potato
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp curry powder
- 2 tsp2 tsp all-purpose flour
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp vegetable oil
- salt, to taste
