Discover the Wonders of Homemade Japanese Pork Curry

Hey there, kitchen buddy! Ready to turn simple ingredients into a warm, comforting bowl of goodness? Homemade Japanese pork curry isn’t just a meal—it’s an experience full of rich, savory aroma and tender, melt-in-your-mouth bites. Trust me, making it yourself beats any takeaway or store-bought version—plus, it’s quicker than you’d think!

This recipe is packed with pantry staples—think hearty pork, fragrant spices, and a thick, velvety sauce that hits all the right notes. The aroma alone will have everyone eagerly waiting at the table. And yes, it’s as easy as throwing everything in one pot and letting it simmer—no complicated techniques required! Want to add a bright side? Slice up some fresh cucumber or toss in a handful of peas for extra crunch and color.

Let’s get cooking and turn your kitchen into a cozy Japanese curry haven!

Homemade Japanese Pork Curry

A rich and savory Japanese pork curry consisting of tender pork chunks simmered with fragrant spices in a thick, velvety sauce. The dish features a hearty texture with a glossy, flavorful appearance.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 plates

Course: Main Course

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

500 grams pork shoulder or pork stew meat cut into bite-sized chunks
2 tablespoons curry powder preferably Japanese curry mix
1 large onion finely chopped
2 cloves garlic minced
1 carrot carrot sliced into rounds
2 cups water or chicken broth
1 tablespoon oil for sautéing
1 tablespoon flour to thicken sauce
to taste salt and pepper for seasoning

Equipment

Large Pot
Knife
Cutting board
measuring cups and spoons
Stirring spoon

Method

Heat the large pot over medium heat and add the oil. Once shimmering, add the chopped onion and cook until translucent and fragrant, about 3-4 minutes. Visual cue: onions turn glossy and slightly golden.
Add the minced garlic and diced pork to the pot. Cook until the pork is browned on all sides, about 5-7 minutes. Visual cue: pork dices develop a golden crust, and aroma intensifies.
Stir in the curry powder and flour, coating the meat and vegetables evenly. Cook for another minute until spices are fragrant and mixture begins to thicken slightly. Visual cue: mixture darkens slightly in color, smell of spices permeates the air.
Pour in the water or broth, scraping the bottom of the pot to deglaze and incorporate all browned bits. Bring to a gentle boil, then reduce heat to low. Visual cue: liquid starts to shimmer and steam rises; surface becomes glossy.
Add the sliced carrots and season with salt and pepper. Cover partially and let simmer on low heat for 30-40 minutes until the pork is tender and the sauce thickens to a velvety consistency. Visual cue: sauce has reduced and coats the ingredients evenly; aroma of spices and cooked pork fills the air.
Uncover the pot and check the sauce thickness; stir gently. Adjust seasoning if needed. Serve hot with rice or your preferred side. Visual cue: sauce is glossy and clings well to the pork and vegetables.

Notes

For variation, add peas or sliced cucumber as a fresh garnish.

There you have it—an irresistibly savory Japanese pork curry ready to warm your soul! Serve it over fluffy rice for the perfect cozy night in. For an extra touch, sprinkle a little chopped scallion or a squeeze of lemon. I’d love to hear how yours turns out—share your tweaks or questions below. Happy cooking!

Cozy Japanese Pork Curry: Your New Weeknight Favorite!