Donburi Kari Babi

Name: Donburi Kari Babi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 Tbsp neutral oil; 1 onion ((thinly sliced)); ½ lb sliced pork belly ((cut into 1-inch (2.5-cm) pieces)); 2 cups dashi (Japanese soup stock); 2 cubes Japanese curry roux; 1 Tbsp soy sauce; 2 servings cooked Japanese short-grain rice ((typically 1⅔ cups (250 g) per donburi serving)); 1 g reen onion/scallion ((chopped))

Try my delicious and easy Pork Curry Donburi recipe that you can make in just 30 minutes. This rice bowl is a fast, one-dish weeknight meal!

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sedang ⭐ 4.8 (20) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

2 porsi

1 Tbsp neutral oil
1 onion ((thinly sliced))
½ lb sliced pork belly ((cut into 1-inch (2.5-cm) pieces))
2 cups dashi (Japanese soup stock)
2 cubes Japanese curry roux
1 Tbsp soy sauce
2 servings cooked Japanese short-grain rice ((typically 1⅔ cups (250 g) per donburi serving))
1 g reen onion/scallion ((chopped))

Langkah-langkah

Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
In a large frying pan, heat 1 Tbsp neutral oil on medium heat and sauté 1 onion (thinly sliced), about 5 minutes.
When the sliced onion is tender, add ½ lb sliced pork belly and cook until it‘s no longer pink, about 5 minutes.
Add 2 cups dashi (Japanese soup stock) and bring it to a boil.
Using a fine-mesh strainer, skim off the scum and foam from the surface. Then, reduce the heat to medium-low and add 2 cubes Japanese curry roux.
Dissolve the cubes completely. If the curry is too thick or salty, you can add more dashi or water. When the curry starts to thicken, add 1 Tbsp soy sauce and mix well.
Divide 2 servings cooked Japanese short-grain rice into individual donburi bowls and put the curry on top. Garnish it with 1 green onion/scallion (chopped) and enjoy!
You can keep the leftovers in an airtight glass container and store in the refrigerator for 3 days or in the freezer for a month. Store any unused curry roux in the refrigerator.
Leftover curry will thicken as it cools, so it tends to burn while reheating. To avoid this, stir ¼ cup (60 ml) water or more into the leftover curry until loosened. Then, gently reheat it on low heat. If it seems thin, continue heating with the lid off to reduce the sauce.