Japanese Pork Curry Bowl



  • 1 1/3 pounds pork loin (small diced)
  • 1 tablespoon olive oil
  • 1 tablespoon cumin seed
  • 1 tablespoon 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 tablespoon ketchup
  • 1 tablespoon paprika
  • 1 1/2 teaspoons red miso
  • 1 cup pork stock
  • 1 bay leaf
  • 1/2 curry (x 1/2 inch piece Japanese brick)
  • 2 teaspoons rice vinegar
  • salt
  • pepper
  • 4 cups steamed white rice


  1. 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.
  2. Serve the pork curry with steamed rice and sides of buttered corn and quick pickled kale.
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