Pork and Cabbage Curry is a simple variation of Curry and Rice using Japanese curry sauce mix. Typical Japanese curry requires some time to stew beef, potatoes, and carrots. This curry features thinly sliced pork and cabbage, which takes significantly less time to cook. The flavor combination of pork, ginger, and cabbage resembles Pork Shogayaki, another popular Japanese dish for lunch and dinner. If you feel like having curry, but you don’t want to spend too much time in the kitchen, try Pork and Cabbage Curry. You can also substitute thinly sliced pork with any other protein of choice such as thinly sliced chicken, beef, or tofu. This is a great dish to make on a busy weekday.
Pork and Cabbage Curry
Quick and easy Japanese curry and rice featuring thinly sliced pork and cabbage
Ingredients
- 1 onion
- 1 tbsp ginger root
- 1/2 cabbage
- 1 tbsp oil
- 12 oz thinly sliced prok
- 2 cups water
- 3 oz Japanese curry mix (3-4 cubes)
- Steamed Rice
Instructions
- Slice onion thinly. Peel and mince ginger root. Cut cabbage into 1 1/2 to 2 inch pieces.
- Heat the oil in a large pot at medium high heat and cook sliced pork until browned. Add the ginger and onion and cook for 2 minutes. Add the cabbage and water to the pot, cover, and cook for 5 minutes at medium heat.
- Dissolve the Japanese curry sauce mix and simmer for 5 more minutes. Serve with steamed rice.
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