Japanese · Dinner
Curry Rice with Pork
Japanese kare raisu built on a roux-thickened curry sauce simmered with onion, carrot and potato, finished with tender braised pork shoulder pieces and ladled over steamed short-grain rice. The sauce carries a mellow, faintly sweet spice depth from curry powder and a touch of honey, with a savoury soy backbone.
$4
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
702Calories
34.8gProtein
28.6gFat
76.4gCarbs
15.2gSugar
6.8gFiber
1380mgSodium
108mgChol
8.9gSat Fat
1180mgPotassium
68mgCalcium
3.4mgIron
0.9mcgVitamin B12
28mgVitamin C
high-fiber
rich-umami
all-time-classics
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes. Chop the onion, carrot and potato into bite-sized chunks, and mince the garlic and ginger.
2
Sear
Heat the vegetable oil in a medium pot over medium-high heat and sear the pork cubes for 3–4 minutes, turning occasionally, until browned on most sides.
3
Simmer
Add the onion, garlic and ginger to the pot and sauté for 4–5 minutes over medium heat until the onion turns translucent. Pour in the water, add the carrot and potato, then simmer covered over low heat for 20 minutes until tender.
4
Reduce
Turn off the heat, break the curry roux blocks into the pot and stir until fully dissolved, then simmer uncovered over low heat for 8–10 minutes, stirring occasionally, until the sauce thickens to coat the back of a spoon.
5
Finish
Stir in the soy sauce and honey, simmer over low heat for 2 minutes until glossy, then spoon the rice onto a plate, ladle the curry alongside, and scatter the scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 11 medium onion
- 11 small carrot
- 22 small potato
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp vegetable oil
- 2 cup480ml water
- 2.8 oz40g, about 2 cubes from a standard block Japanese curry roux blocks
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 1 1/2 cup300g cooked short-grain white rice
- 2 tbsp2 tbsp scallion
