Quick Ground Pork Japanese Curry

Coming up with satisfying weeknight dinners that don’t take hours to prepare can feel like an impossible task. Between helping with homework, answering work emails, and trying to keep the house in order, the last thing anyone wants is to spend ages in the kitchen preparing a complex meal.

That’s why this ground pork Japanese curry has become such a reliable favorite in my house – it’s quick to make, budget-friendly, and brings together familiar ingredients with comforting curry flavors that the whole family enjoys. Plus, it’s one of those flexible recipes where you can easily swap in whatever vegetables you have in your fridge.

What Kind of Ground Pork Should I Use?

For Japanese curry, you’ll want to look for ground pork that’s not too lean – somewhere around 80/20 or 70/30 lean-to-fat ratio works great since the fat adds flavor and helps keep the meat tender while cooking. You can use straight ground pork, but this recipe actually calls for a beef and pork mix, which gives you the best of both worlds – the richness of pork and the deeper flavor of beef. If you’re buying from the meat counter, ask your butcher for medium-ground meat rather than extra-lean, as the fat content helps carry all those wonderful curry spices. When storing your ground meat, make sure to use it within 1-2 days of purchase, or freeze it if you’re planning to cook it later.

Options for Substitutions

This Japanese curry recipe can be adapted with several ingredient swaps if needed:

• Ground beef and pork mix: You can use all ground pork, all ground beef, or even ground chicken or turkey. Just note that using leaner meats like chicken might make the curry slightly less rich.
• Japanese curry spice mix: If you can’t find Japanese curry powder, you can use regular curry powder mixed with a bit of garam masala. Start with 1 tablespoon curry powder plus 1/2 tablespoon garam masala.
• Sake: Dry white wine or dry sherry works well here. If you prefer non-alcoholic options, use an equal amount of chicken broth with a splash of rice vinegar.
• Mirin: You can replace mirin with 1 tablespoon rice vinegar mixed with 1 teaspoon sugar, or use sweet white wine.
• Green bell pepper: Any color bell pepper works fine here, or you could use celery for a different but still nice crunch.
• Raisins: The raisins add sweetness – you can skip them or replace with finely diced apple or a tablespoon of apple sauce for natural sweetness.
• Honey: Brown sugar, maple syrup, or agave nectar all work well as substitutes in equal amounts.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Japanese curry with ground meat is ending up with a greasy, separated sauce – to prevent this, make sure to drain excess fat after browning the meat and before adding your liquid ingredients. A common mistake is rushing the cooking process of the vegetables, particularly the onions – take your time to properly caramelize them for about 10-12 minutes, as this builds a crucial flavor foundation for your curry. To avoid a watery curry, don’t add all the liquid ingredients at once; instead, start with the chicken broth and gradually incorporate the remaining sauces (Worcestershire, soy sauce, and mirin) while simmering. For the best texture, resist the urge to constantly stir the curry once it’s simmering – occasional gentle stirring is enough, as over-stirring can break down the ground meat too much and make the sauce too thick.

What to Serve With Japanese Curry?

A steaming bowl of white rice is the perfect base for this savory ground pork curry – it’s practically required! Since this dish has a rich, hearty flavor, I like to add some simple sides that bring freshness and crunch to the meal. A quick cucumber salad with rice vinegar dressing or some pickled vegetables (like Japanese fukujinzuke) adds a nice tangy contrast. You can also serve it with a side of miso soup if you want to make it an even more filling Japanese-style meal.

Storage Instructions

Keep Fresh: This Japanese curry tastes even better the next day! Put it in an airtight container and keep it in the fridge for up to 3-4 days. The flavors will continue to develop and meld together, making each serving more delicious than the last.

Freeze: Want to save some for later? This curry freezes really well! Just portion it into freezer-safe containers and it’ll stay good for up to 2 months. Skip freezing the fried eggs though – those are best made fresh when you’re ready to eat.

Warm Up: When you’re ready to enjoy your leftover curry, heat it gently in a pan over medium-low heat, stirring occasionally. Add a splash of water or chicken broth if it seems too thick. If using the microwave, heat in 30-second intervals, giving it a good stir between each round.

Preparation Time	20-30 minutes
Cooking Time	25-35 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1000-1200
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 80-90 g

Ingredients

• 1/2 teaspoon grated ginger with juice (from a 1-inch piece)
• 2 garlic cloves
• 1 onion (312 g or 11 oz)
• 1/2 a green bell pepper (85 g or 3 oz)
• 115 g carrot (about 4 oz)
• A few parsley leaves (for topping)
• 2 tablespoons neutral cooking oil (split for eggs and dry curry)
• 4 large eggs (50 g each without shell, optional for fried eggs)
• 340 g ground beef and pork mix (about 3/4 lb)
• 1/2 teaspoon kosher salt (diamond crystal)
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon sake
• 3 tablespoons raisins (about 1 oz)
• 1 1/2 tablespoons japanese curry spice mix
• 1/3 cup chicken broth
• 1 tablespoon mirin
• 2 tablespoons worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons tomato ketchup (preferably corn syrup-free)
• 1 tablespoon honey

Step 1: Prepare Your Ingredients

First, ensure you have all ingredients ready.

Cook the rice beforehand to accompany the dry curry.

As a prep tip, measure all the condiments (from chicken broth to honey) in a bowl before starting to cook.

Peel and grate ginger, ensuring to collect juice as well, measuring out ½ teaspoon.

Mince or crush 2 cloves of garlic.

For the onion, halve it, slice horizontally with your knife towards the root, then make vertical cuts without slicing through the root.

Finally, chop perpendicularly to create a fine mince.

Repeat for the other half, and refine with a rocking motion if necessary, keeping the knife tip steady.

Slice and mince ½ a green bell pepper.

Do the same for 4 ounces of carrot, cutting into strips first.

Mince 3 sprigs of parsley for garnish and set aside.

Step 2: Fry the Eggs

Heat a large frying pan over medium heat.

Add 1 tablespoon of neutral oil and allow it to heat before cracking in 4 large eggs (frying in batches is okay).

Fry sunny side up, scooping hot oil over the whites to ensure they cook through while leaving yolks soft and runny.

Once cooked to your liking, transfer eggs to a plate and set them aside.

These will be used as toppings for the curry.

Step 3: Sauté the Aromatics and Meat

In the same pan, add the remaining 1 tablespoon of oil and heat.

Add minced onions and sauté until they turn golden brown and translucent, about 5–6 minutes.

Add ¾ pound of ground beef and pork mix, seasoning with ½ teaspoon kosher salt and ⅛ teaspoon black pepper, and stir.

Add prepared ginger and garlic, stirring until fragrant.

Brown the meat, breaking it into small pieces with a spatula.

Step 4: Cook the Vegetables and Add Spices

Pour in 1 tablespoon of sake and stir.

Incorporate the minced carrot and bell pepper, covering the pan with a tight-fitting lid, and lower heat to medium-low.

Cook for 3 minutes until vegetables release moisture and soften.

Stir in 1½ tablespoons of Japanese curry powder, ensuring it’s well mixed with the vegetables.

Step 5: Simmer the Curry

Add the pre-measured condiments: ⅓ cup chicken stock/broth, 1 tablespoon mirin, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 2 tablespoons ketchup, and 1 tablespoon honey.

Stir to combine, adding 3 tablespoons of raisins.

Cover again and let it simmer for 4–5 minutes over low heat.

Check seasoning, adding water if necessary to maintain moisture throughout cooking.

Step 6: Assemble and Serve

Serve the steamed rice on individual plates.

Spoon the dry curry generously over the rice.

Top with a fried egg if desired, and sprinkle with minced parsley as a garnish.

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or up to a month in the freezer.