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curry teriyaki stir fry made with pork belly, potatoes and vegetables served on an off-white textured plate with brown rim thumbnail

Curry Teriyaki Pork Belly with Crispy Potatoes

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 3 servings

Ingredients 
 

Sauce

Stir-Fry

  • 250 g potato cut into 2 cm cubes
  • 2 tbsp cooking oil
  • 150 g slab skinless pork belly cut into 2 cm cubes
  • ½ stalk Japanese leek (naganegi) cut into 5cm sticks, or regular leek
  • 2 pinches salt
  • 4 fresh shiitake mushrooms quartered lengthwise
  • 2 cloves garlic thinly sliced
  • 1 tbsp ginger root cut into thin rectangles
  • ½ tbsp Japanese style curry powder the S&B red tin if you have it, sold outside Japan as S&B Oriental Curry Powder
  • 100 g green bell pepper cut into chunky, irregular pieces

To Finish

  • ½ tbsp unsalted butter
  • ground black pepper

Instructions 

  • Mix 2 tbsp Japanese soy sauce (koikuchi shoyu), 3 tbsp mirin and 1½ tbsp sake in a bowl to make a teriyaki sauce, set by the stove for later. Cut the pork and vegetables according to the notes on the ingredients list.
    Ingredients for curry teriyaki prepped on steel plates. Bell pepper, shiitake and potatoes cubed, garlic thinly sliced, ginger peeled and sliced, negi cut into 5cm pieces, sauce mixed in a bowl and pork belly cubed.
  • Take the 250 g potato (cubed) and pat the surface dry all over.
    A hand drying cubed potatoes in a white cloth
  • Heat a pan or wok on high and add 2 tbsp cooking oil. Swirl the pan to distribute and lay the potato cubes down in a single layer. Turn occasionally and fry until lightly golden all over.
    cubed potatoes frying in a wok
  • Transfer the crispy cubed potato pieces to a container and place the pan back on the stove.
    fried cubed potatoes in a steel container
  • Reduce the heat to medium and add 150 g slab skinless pork belly and ½ stalk Japanese leek (naganegi). Sprinkle with a pinch of salt and sear on all sides, turning every 30 seconds.
    cubed pork and 5cm pieces of Japanese leek frying in a wok
  • Transfer the pork belly and leek to a separate container.
    seared pork and leek in a steel container
  • Return the pan to the heat again, and wipe out any excess fat from the pork if needed (leave a bit for frying). Add 4 fresh shiitake mushrooms, sprinkle with a pinch of salt and fry until lightly browned. Reduce the heat to low, add 2 cloves garlic and 1 tbsp ginger root. Fry until fragrant.
    sliced garlic and ginger frying in a wok with shiitake mushrooms
  • Push everything in the pan to one side, and add a splash of oil if needed. Add ½ tbsp Japanese style curry powder and stir continuously in the empty space for 20-30 seconds.
    blooming curry powder in a hot wok
  • Raise the heat to high. Add the pork and leek back to the pan, along with 100 g green bell pepper. Add the mixed teriyaki sauce from earlier. Toss the ingredients, and cook until glossy and coated with sauce.
    pouring prepared teriyaki sauce into wok with pork and vegetables
  • Take the pan off the heat. Add the cubed potatoes back to the pan along with ½ tbsp unsalted butter. Swirl the pan until the butter has melted and everything is coated.
    potatoes added to wok for curry teriyaki stir fry
  • Finish with a sprinkle of ground black pepper and serve with white rice. Enjoy!
    curry teriyaki stir fry on an off-white plate with brown rim

Notes

Pair it with white rice: I strongly recommend eating this with plain white rice.
Dry the potatoes right before they go in: Any water left on the surface holds the temperature down, and the browning takes longer.
Color on the potatoes comes first: Lift them out before the outsides have colored, and they turn soggy or break apart at the finish.
Keep some of the fat: The little fat you leave behind is what the shiitake, garlic, and curry powder cook in next.
Stop while the glaze is still a little loose: It sets thicker as it cools. A spatula drawn across the bottom of the pan should leave a line that holds for just a second.