Rice-Stealing Recipe: Curry Mayo Pork
This dish is a true “rice stealer”! The appetizing aroma of curry powder and ketchup will make it impossible for you to put down your chopsticks. The vinegar and oil in the mayonnaise help tenderize the pork fibers, resulting in a surprisingly juicy finish.
Nutrition Facts (2 servings)
| Item | Amount |
|---|---|
| Calories | 983 kcal |
| Protein | 61.8 g |
| Fat | 73.8 g |
| Carbohydrates | 19.1 g |
| Salt Equivalent | 3.4 g |
Ingredients
- Pork: Thinly sliced pork loin (shogayaki cut) 350g
- Aromatic Vegetables: Garlic 3g (minced), Ginger 3g (grated)
- Finish & Deglaze: White wine or cooking sake 20g
- Oil: Olive oil 3g
- Marinade (☆)
- Salt: 1g
- S&B Curry Powder: 5g
- Mayonnaise (Calorie-reduced): 10g
- Ketchup: 50g
Instructions
- Preparation: Mince the garlic and grate the ginger to bring out their aromas.
- Make the Marinade: In a bowl or a zippered storage bag, combine the salt, curry powder, mayonnaise, ketchup, garlic, and ginger, mixing until smooth.
- Marinate: Add the pork to the marinade, coating each slice carefully with the sauce. For the best flavor, let it marinate for at least 30 minutes (ideally several hours to overnight).
- Cook: Heat the olive oil in a frying pan over medium-high heat. Spread the pork slices in the pan and sear until nicely browned.
- Deglaze: Once the meat is cooked through, pour in the white wine (or sake). Thoroughly scrape up the flavorful browned bits stuck to the bottom of the pan.
- Reduce: Stir and fry until the liquid evaporates and the sauce thickly coats the meat. Now it’s ready!
Meat Selection & Preparation
This recipe uses thinly sliced pork loin (about 3–4 mm thick, commonly used for shogayaki).
- If using thick pork chops or block meat: Cut the connective tissue/tendons in a few places with the tip of your knife to prevent the meat from curling, and pierce the surface in several places with a fork to prevent shrinkage and help the marinade absorb easily.
- If using small cut pieces (komagire-niku): Simply massage the sauce thoroughly into the meat and skip the marinating time, proceeding straight to cooking.
Tips for Delicious Results
- Serve with Plenty of Vegetables: Highly recommended to plate over shredded cabbage, baby greens, or lettuce. The heat from the meat slightly wilts the vegetables, and the leftover curry sauce doubles as an amazing dressing.
- Chicken Variation: You can also make this deliciously with bite-sized chicken thighs. Since chicken is thicker than pork, marinating it a bit longer allows the flavors to penetrate deeply.
- Commitment to Spices: The “S&B Curry Powder” used here is a pure, salt-free and chemical-seasoning-free blend of over 30 spices. It tightens the sweetness of the ketchup and finishes the dish with a deep, rich aroma.
- Watch the Heat: Because of the sugar content in ketchup, it burns easily. If it looks like it’s starting to burn, lower the heat slightly and add a small splash of water along with the cooking sake to ensure success.
Related Articles
If you want to enjoy more dishes that make the most of the savory flavor of curry powder, be sure to check out [our curry powder recipe roundup article]! We introduce a wide variety of exquisite ideas.
Pork ginger-yaki is an ultra-classic menu item indispensable to the Japanese dining table. This is a must-master recipe that can truly be called a taste of home. Be sure to check it out! [Check out the recipe made with the golden ratio sauce! -> Golden Ratio Sauce: Exquisite Pork Shogayaki]
[Check out the Japanese version of this article here! -> 【ご飯泥棒レシピ】カレーマヨポーク]
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