Curry rice is one of the most popular dishes in Japan, and I add garlic, honey and grated apple to make it rich and sweet. I use bouquet garni for removing the smell of pork. The balanced taste of sweetness and hot is good, but you can adjust the spiciness for you.
![japanese-sliced-pork-curry-step-1](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-1-510x286.jpg)
Cut the onion into 5mm slices.
![japanese-sliced-pork-curry-step-2](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-2-510x286.jpg)
Peel the carrot, and cut it into small bite-size pieces.
![japanese-sliced-pork-curry-step-3](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-3-510x286.jpg)
Peel the potato, and cut it into bite-size pieces.
![japanese-sliced-pork-curry-step-4](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-4-510x286.jpg)
Thinly chop the garlic.
![japanese-sliced-pork-curry-step-5](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-5-510x286.jpg)
Cut the pork into 4cm slices.
![japanese-sliced-pork-curry-step-6](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-6-510x286.jpg)
Put 1 tablespoon of oil to a frying pan, and add the onion. Then Sauté it with a little salt (not included in recipe).
![japanese-sliced-pork-curry-step-7](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-7-510x286.jpg)
When the onion turns brown, transfer it from the frying pan to a pot.
![japanese-sliced-pork-curry-step-8](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-8-510x286.jpg)
Add a little oil (not included in recipe), and stir fry the pork belly on high heat until the surfaces are seared a little. Transfer them to the pot.
![japanese-sliced-pork-curry-step-9](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-9-510x286.jpg)
Remove the excess oil from the pan. Add 1 teaspoon of oil. Then sauté the carrot and potato on medium heat for 5 Minutes. Transfer them to the pot.
![japanese-sliced-pork-curry-step-10](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-10-510x286.jpg)
Add the garlic, and stir fry it on low heat until the aroma comes out.
![japanese-sliced-pork-curry-step-11](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-11-510x286.jpg)
Transfer all of the ingredients to the pot, and add the water to the pot. Then bring it to a boil.
![japanese-sliced-pork-curry-step-12](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-12-510x286.jpg)
When it comes to a boil, reduce the heat to low. Then skim the scum. Add the bouquet garni, cayenne pepper, honey and grated apple.
![japanese-sliced-pork-curry-step-13](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-13-510x286.jpg)
Mix them, and cover. Simmer it on small medium heat for 10-15 minutes. Stick a skewer in the potato, and make sure whether the skewer passes through smoothly. If your potatoes still hard, boil more 2-3 minutes.
![japanese-sliced-pork-curry-step-14](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-14-510x286.jpg)
Get rid of the bouquet garni. Turn off the heat, and add the roux pieces. Stir until the roux dissolve.
![japanese-sliced-pork-curry-step-15](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-15-510x286.jpg)
Simmer it on low heat until the sauce thickens for 5-7 minutes. Stir sometimes not to burn it.
Dish up the cooked rice on a plate, and pour the curry on it. Add the Fukujinzuke (sweet and salty sliced vegetable pickles) to taste.
Ingredients
Directions
![japanese-sliced-pork-curry-step-1](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-1-510x286.jpg)
Cut the onion into 5mm slices.
![japanese-sliced-pork-curry-step-2](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-2-510x286.jpg)
Peel the carrot, and cut it into small bite-size pieces.
![japanese-sliced-pork-curry-step-3](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-3-510x286.jpg)
Peel the potato, and cut it into bite-size pieces.
![japanese-sliced-pork-curry-step-4](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-4-510x286.jpg)
Thinly chop the garlic.
![japanese-sliced-pork-curry-step-5](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-5-510x286.jpg)
Cut the pork into 4cm slices.
![japanese-sliced-pork-curry-step-6](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-6-510x286.jpg)
Put 1 tablespoon of oil to a frying pan, and add the onion. Then Sauté it with a little salt (not included in recipe).
![japanese-sliced-pork-curry-step-7](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-7-510x286.jpg)
When the onion turns brown, transfer it from the frying pan to a pot.
![japanese-sliced-pork-curry-step-8](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-8-510x286.jpg)
Add a little oil (not included in recipe), and stir fry the pork belly on high heat until the surfaces are seared a little. Transfer them to the pot.
![japanese-sliced-pork-curry-step-9](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-9-510x286.jpg)
Remove the excess oil from the pan. Add 1 teaspoon of oil. Then sauté the carrot and potato on medium heat for 5 Minutes. Transfer them to the pot.
![japanese-sliced-pork-curry-step-10](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-10-510x286.jpg)
Add the garlic, and stir fry it on low heat until the aroma comes out.
![japanese-sliced-pork-curry-step-11](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-11-510x286.jpg)
Transfer all of the ingredients to the pot, and add the water to the pot. Then bring it to a boil.
![japanese-sliced-pork-curry-step-12](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-12-510x286.jpg)
When it comes to a boil, reduce the heat to low. Then skim the scum. Add the bouquet garni, cayenne pepper, honey and grated apple.
![japanese-sliced-pork-curry-step-13](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-13-510x286.jpg)
Mix them, and cover. Simmer it on small medium heat for 10-15 minutes. Stick a skewer in the potato, and make sure whether the skewer passes through smoothly. If your potatoes still hard, boil more 2-3 minutes.
![japanese-sliced-pork-curry-step-14](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-14-510x286.jpg)
Get rid of the bouquet garni. Turn off the heat, and add the roux pieces. Stir until the roux dissolve.
![japanese-sliced-pork-curry-step-15](https://ayana-gohan.com/wp-content/uploads/japanese-sliced-pork-curry-step-15-510x286.jpg)
Simmer it on low heat until the sauce thickens for 5-7 minutes. Stir sometimes not to burn it.
Dish up the cooked rice on a plate, and pour the curry on it. Add the Fukujinzuke (sweet and salty sliced vegetable pickles) to taste.
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