Pork Curry Donburi ポークカレー丼ぶり
A cozy and flavorful Japanese comfort meal ready in just 30 minutes — tender pork belly simmered in a rich curry sauce and served over fluffy rice.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon Neutral oil
- 1 Onion thinly sliced
- 0.5 lb Pork belly cut into 1-inch chunks
- 2 cups Dashi Japanese soup stock
- 2 cubes Japanese curry roux
- 1 tablespoon Soy sauce
- 2 servings Cooked Japanese short-grain rice about 1⅔ cups per serving
- 1 Green onion chopped
Instructions
Instructions
- Heat neutral oil in the pressure cooker pot over medium heat until shimmering.
- Add sliced onions and sauté until translucent and tender, about 5 minutes.
- Add pork belly chunks and cook until no longer pink, about 3-4 minutes.
- Pour in dashi and bring mixture to a simmer. Skim off foam or impurities from the surface.
- Add curry roux cubes and stir until fully dissolved and the sauce thickens.
- Simmer over low heat for 10–15 minutes, stirring occasionally.
- Add soy sauce, stir and adjust seasoning to taste.
- Spoon cooked rice into bowls and ladle curry pork mixture on top.
- Garnish with chopped green onion and serve hot.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days or freeze up to a month. Reheat with a splash of water on low heat to maintain texture.