Best Japanese Pork Belly Curry

Here is my take on Japanese pork belly curry, with tender chunks of slow-cooked meat, hearty vegetables, and a rich curry sauce that’s both comforting and satisfying.

This curry has become my go-to dinner recipe when the weather turns cold. I often make a big batch on Sundays so we can enjoy the leftovers throughout the week. Nothing beats coming home to a bowl of warm curry after a long day, wouldn’t you agree?

What Kind of Pork Belly Should I Use?

For Japanese curry, you’ll want to look for thinly sliced pork belly, often labeled as “shabu shabu” or “hotpot” cut at Asian markets. These thin slices cook quickly and become tender in the curry, unlike thicker cuts that might end up chewy. If you can’t find pre-sliced pork belly, you can buy a whole piece and partially freeze it for about 30 minutes to make it easier to slice thinly at home. When shopping, look for pieces with a good mix of meat and fat layers – this balance will give your curry the best flavor and keep the meat juicy as it cooks.

Options for Substitutions

This curry recipe is pretty flexible and you can make several swaps if needed:

• Japanese curry cubes: These are key to getting the authentic taste, but in a pinch, you can use S&B Golden Curry or Vermont Curry brands. I don’t recommend skipping the curry roux blocks completely, as they’re essential for the right texture and flavor.
• Pork belly: If you can’t find thinly sliced pork belly, you can use regular thick-cut pork belly (cut into thin strips yourself) or even substitute with pork shoulder or chicken thighs cut into small pieces.
• Apple juice: No apple juice? Try grating half an apple instead, or use pear juice. The natural sweetness helps balance the curry’s richness.
• Sake: You can replace sake with dry white wine or Chinese rice wine (Shaoxing). If you want to avoid alcohol, use chicken broth with a splash of rice vinegar.
• Japanese potatoes: Yukon Gold or Russet potatoes work perfectly fine here – just make sure to cut them into similar-sized pieces so they cook evenly.
• Bird’s Eye chilies: Feel free to adjust the heat level by using fewer chilies, or swap with serrano peppers, Thai chilies, or even red pepper flakes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Japanese curry is rushing the onion-cooking process – taking time to properly caramelize your onions (about 20-25 minutes) creates a deep, sweet foundation that makes all the difference in your final curry. Another common error is adding the curry roux cubes too early; they should only go in after your vegetables are tender, as adding them too soon can cause the sauce to stick and burn at the bottom of your pot. When cooking the pork belly, avoid overcrowding the pan – work in batches if needed – as cramming too much meat at once will cause it to steam rather than develop a nice brown crust. For the best texture, make sure to cut your carrots and potatoes in similar-sized chunks so they cook evenly, and remember to simmer gently rather than boil vigorously, which can make your pork tough and break down the vegetables too quickly.

What to Serve With Japanese Curry?

The most traditional way to enjoy Japanese curry is with a big scoop of fluffy white rice – it’s perfect for soaking up all that rich, spicy sauce! A side of quick-pickled vegetables (tsukemono) adds a nice tangy crunch that cuts through the curry’s richness. For a complete meal, you might want to add a simple miso soup or a fresh cucumber salad dressed with rice vinegar and sesame seeds. If you’re feeding a crowd, try serving some crispy chicken katsu on the side – many Japanese restaurants offer this combo because it’s just so good together.

Storage Instructions

Keep: This curry tastes even better the next day when all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The pork belly and veggies will continue soaking up those amazing curry flavors.

Freeze: Good news – this curry freezes really well! Let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months in the freezer. Just remember to leave a bit of space at the top of your container since liquids expand when frozen.

Reheat: When you’re ready to enjoy your curry again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of water while reheating. You can also use the microwave – just heat in 1-minute intervals, stirring between each, until it’s heated through.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 130-150 g

Ingredients

• 454 grams (1 pound) thinly sliced pork belly (cut into small strips, suitable for hotpot or shabu shabu)
• 2 tablespoons unsalted butter
• 1 tablespoon peanut oil (or you can use canola or vegetable oil)
• 1 medium yellow onion, sliced thinly
• 2 tablespoons fresh grated ginger
• 10 garlic cloves, finely minced
• 6 to 16 red chilies, chopped (such as bird’s eye or any preferred hot red chilies)
• 2 small carrots (200 grams / 7 ounces), diced small
• 3 small japanese potatoes (270 grams / 9.5 ounces), diced (or try yukon gold or russet potatoes)
• 4 cups water (946ml)
• 4 large japanese curry cubes (110 grams / 3.9 ounces), cut into quarters
• 1/2 cup unsweetened apple juice (118ml)
• 2 tablespoons japanese sake
• 3 teaspoons kosher salt, adjust to taste (use slightly less than 1.5 teaspoons if opting for table salt)
• 1 teaspoon ground black pepper
• 1.5 teaspoons garam masala (homemade preferred)
• 1.5 teaspoons cayenne pepper, to taste
• 4 tablespoons concentrated tomato paste
• 4 teaspoons honey, adjust to taste
• 2 tablespoons low sodium soy

Step 1: Prepare Ingredients

Begin by cutting the thinly sliced hotpot or shabu shabu style pork belly into bite-sized strips.

Prepare the yellow onion, ginger, garlic, red chilies, carrots, and potatoes as indicated in your recipe’s ingredients section.

In a measuring cup or small bowl, mix ½ cup of water with 1.5 tablespoons of cornstarch until evenly combined to form a slurry.

Step 2: Sauté Aromatics

Heat unsalted butter and peanut oil in a large nonstick wok or deep, heavy-bottomed frying pan over medium-high heat.

When the butter is frothing and the oil is hot, add the yellow onion and sauté for 2-3 minutes until softened.

Add the ginger, garlic, and red chilies, and sauté for another minute until fragrant.

Step 3: Cook Pork and Vegetables

Push the sautéed aromatics to the side of the wok and add the pork.

Stir-fry the pork for 1-2 minutes until it is no longer pink.

Then, toss to combine with the aromatics.

Add the carrots and potatoes to the wok and sauté for a minute until slightly softened, then pour in 4 cups of water and stir to combine.

Cover the wok and let it simmer for 15-20 minutes until the carrots become tender.

Step 4: Incorporate Curry and Spices

Uncover the wok and reduce the heat to low.

Add curry cubes and stir continuously until they are fully dissolved, which should take about 3-5 minutes.

Raise the heat back to medium-low, then stir in apple juice, Japanese sake, kosher salt, black pepper powder, garam masala, ground cayenne, double concentrated tomato paste, honey, and low-sodium light soy sauce.

Allow the mixture to simmer for 5 minutes, stirring occasionally to prevent sticking.

Step 5: Thicken and Finish the Curry

Restir the cornstarch slurry to mix any settled corn starch, then pour it into the wok and stir to combine.

Simmer for 1-2 minutes until the curry thickens further, then switch off the heat.

Step 6: Garnish and Serve

Garnish the curry with chopped spring onion and serve immediately with warm steamed rice for a complete meal.