Pork Curry with Rice

Pork curry rice
Sam Stowell / Getty Images
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 4 bowls (serves 4)
Nutritional Guidelines (per serving)
1020 Calories
13g Fat
191g Carbs
35g Protein
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Nutrition Facts
Servings: 4 bowls (serves 4)
Amount per serving
Calories 1020
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 18%
Cholesterol 49mg 16%
Sodium 90mg 4%
Total Carbohydrate 191g 70%
Dietary Fiber 22g 80%
Protein 35g
Calcium 240mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic recipe to make pork curry, using pre-packaged Japanese curry roux. Additional ingredients are often added to deepen the flavor. For example, minced ginger, minced garlic, or grated apple can be used.


  • 1/2 lb pork, cut into bite size pieces
  • 1 medium onion, sliced into 1/2 inch thick wedges
  • 2 medium potatoes, peeled, cut into bite size pieces
  • 2 small carrots, peeled, cut into bite size pieces
  • 3 1/2 cups water
  • 1/4 lb Japanese curry roux
  • 4 cups​ steamed Japanese rice

Steps to Make It

  1. Gather the ingredients.
  2. Heat some vegetable oil in a deep pan and saute the pork. Add onion, potatoes, and carrots and saute together.
  3. Pour water in the pan and bring to a boil.
  4. Turn down the heat to low. Simmer the ingredients for 30-40 minutes or until vegetables are softened, skimming off any foam or impurities that rise to the surface.
  5. Add curry roux and simmer for about 10 minutes. Adjust the thickness of curry to your preference by changing the amount of curry roux. Serve the curry over steamed rice.