When onion is getting soft & transparent, add the marinated pork belly and fry until they are no longer pink.
Add the carrots & potatoes and mix them with the pork belly and onions.
Add water (2 bowls or cover the ingredients).
Let it boil.
Once the soup boiled, remove from heat or to off the stove.
Break the Vermont curry mix to small cubes and mix them into the soup until completely dissolved.
Return the pot to the stove and let it boil for 20-30mins more. If you want your carrots & potatoes to be softer, you can boil for a longer time. Remember to stir once a while to avoid the curry sticking to the base of the pot.
In a serving bowl/plate, put rice and the curry. Garnish with Japanese pickles. Serve immediately.
Recipe by BZMOMMY'S MUSINGS at https://bzmommymusings.com/japanese-curry-rice/