My Slow Cooker Japanese Pork Curry is like magic in a pot—it’s simple, hearty, and packed with flavor. The pork is so tender it practically melts, and the curry sauce is thick, warming, and just slightly sweet. Every bite feels like comfort food at its best.

Make it for a cozy night in, or prep it in the morning and come home to the most inviting smell. Serve it over fluffy rice, sprinkle on some black sesame seeds, and let the snow peas add that perfect fresh crunch. It’s easy, delicious, and impossible not to love!

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Recipe Ingredients

• 40 g (1½ oz) butter
• 1 tbsp rice bran oil or grapeseed oil
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 75 g (2¾ oz or ½ cup) plain (all-purpose) flour
• 3 tbsp curry powder (preferably Japanese or Malaysian)
• 1 liter (35 fl oz or 4 cups) beef stock
• ½ tsp shichimi togarashi
• 2 tbsp Worcestershire sauce
• 1 tbsp tamari or soy sauce
• 2 tsp honey
• 1 green apple, peeled and finely grated
• 600 g (21 oz or 4 pieces) pork neck, cut into large chunks
• 2 carrots, cut into 3 cm (1¼ in) pieces
• 8 baby potatoes, peeled
• Snow peas (mangetout), thinly sliced spring onion (scallion), and steamed rice with black sesame seeds for serving

How To Make Slow Cooker Japanese Pork Curry

1. Prepare the Base: Heat the butter and oil together in a deep frying pan over medium heat until melted and bubbling. Add the finely chopped onion and garlic, cooking for about four minutes until softened and aromatic.
2. Thicken the Sauce: Stir in the flour and curry powder slowly, making sure no lumps form, then pour in the beef stock gradually. Stir the mixture constantly until it thickens into a smooth, rich sauce.
3. Transfer to the Slow Cooker: Pour the sauce into the slow cooker, ensuring it coats the bottom evenly. Add the shichimi togarashi, Worcestershire sauce, tamari or soy sauce, honey, and grated green apple, stirring everything together to combine.
4. Add the Pork and Vegetables: Place the pork neck chunks, carrot pieces, and peeled baby potatoes into the slow cooker. Stir gently to coat the ingredients evenly in the sauce, being careful not to crush the vegetables.
5. Cook Until Tender: Set the slow cooker to low and let it cook for approximately four hours, or until the pork and vegetables are tender enough to pierce easily with a fork.
6. Serve and Garnish: Serve the curry over steamed rice sprinkled with black sesame seeds, and garnish generously with thinly sliced snow peas and spring onion for freshness and crunch.

Recipe Tips

• Adjust the spice level: If you prefer a milder curry, reduce the amount of curry powder or shichimi togarashi. For extra heat, add a pinch of cayenne pepper or chili flakes.
• Choose the right pork cut: Pork shoulder or pork butt are great alternatives to pork neck. These cuts become tender after slow cooking and absorb the flavors beautifully.
• Thicken the curry sauce: For a thicker curry, mash a few cooked potatoes into the sauce before serving. This gives the curry a heartier texture without adding additional ingredients.
• Make it vegetarian: Swap the pork for firm tofu or hearty vegetables like sweet potatoes and chickpeas. Use vegetable stock instead of beef stock for a fully vegetarian version.
• Prep ahead for busy days: Chop all vegetables and mix the sauce ingredients the night before. Store them in the fridge, so all you need to do is set up the slow cooker.

Recipe FAQs and Variations

Check out More Curry Recipes:

• Slow Cooker Green Thai Chicken Curry
• Easy Slow Cooker Lamb Shank Rogan Josh
• Slow Cooker Tamarind and Pumpkin Sambar