Ingredients
- 400g pork belly or pork loin, cut into 2cm cubes
- 1 tablespoon of vegetable oil
- 4 medium potatoes, cut into 1cm cubes
- 2 medium onions, diced
- 2 carrots, diced
- 500ml water
- 2 tablespoons of Dashi powder (optional)
- 2 tablespoons of Japanese soy sauce
- 1 teaspoon of grated ginger
Directions
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Start by prepping all of the ingredients. Cut the pork into 2cm cubes, cut the potatoes into 1cm cubes, dice the onions, and dice the carrots. This will make it easier to cook later.
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Heat the vegetable oil in a large pot on medium heat. Once the oil is hot, add in the pork cubes and cook until lightly browned.
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Add in the potatoes, onions, and carrots and continue cooking until the vegetables are lightly browned.
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Pour in the water and add in the dashi powder (if using) and the soy sauce. Bring the mixture to a boil.
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Reduce the heat to low and simmer for 30 minutes. Add in the grated ginger and stir to combine.
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Simmer for an additional 15 minutes or until the pork is cooked through and the vegetables are tender.
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Joke Alert: What do you call a pig that knows karate? A pork chop!
Recommended Sides
Nikujaga is best served with steamed white rice. For a more balanced meal, you can also serve with a side of cooked vegetables such as broccoli or green beans.
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