nd swirl to coat. Cook pork for 2 mins, or until
il to pan.
Add curry leaves and fenugreek seeds to
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
cup paste for this recipe, then freeze the remaining for
Cut pork into 5 cm (2-inch)
Dust the pork with the flour, shaking off
o med-high.
Cook pork chops until browned on both
Curry Paste:
Toast the coriander,
omato sauce to give the curry a good tomato flavor. {I
Combine ground pork and 1 1/2 tbsp curry paste. Shape into 20 meatballs. Heat a large frying pan over medium heat. Cook meatballs, in batches, for 2-3 mins, or until browned. Set aside.
Reduce heat. Add coconut milk and remaining curry paste. Simmer, uncovered, stirring occasionally, for 5 mins. Add meatballs. Simmer curry, uncovered, for 3-4 mins, or until meatballs are cooked through. Add vegetables and simmer for 3 mins, or until heated through.
Distribute jasmine rice between serving bowls. Top with curry. Serve.
econds.
5. Add curry powder and stir another 10
Combine coconut cream, stock, curry paste, fish sauce and lime leaves in a 4.5 quart slow cooker. Add pork belly and sweet potatoes. Cook, covered, on high for 4 hours.
Skim fat from surface then stir in beans. Cook, covered, on high for 30 mins. Season to taste.
Serve curry topped with basil, chili and reserved kaffir lime leaf.
ver medium-high heat. Cook pork, in batches, until browned. Remove
Heat 2 tablespoons oil over medium heat in large saucepan. Add curry powder and garlic; cook and stir 1 to 2
minutes until garlic is golden. Add pork; stir to coat completely with curry and garlic.
Cook and stir 5 to 7 minutes or until pork cubes are barely pink in center. Add bell pepper and vinegar; cook and stir 3 minutes or until bell pepper is soft. Sprinkle with salt.
heat the oil. Season the pork with salt and pepper. Add
In a large skillet, cook pork in oil until golden brown (sprinkle with salt); set aside.
Add apples, onion and garlic and cook until onion is tender.
Drain off excess fat.
Stir in tomato sauce, water, raisins, brown sugar, vinegar, curry powder, ginger and 1 teaspoon salt.
Return pork to skillet.
Cover and simmer until pork is tender, basting occasionally.
Serve over rice. (Very good if you like curry.)
edium heat; cook and stir pork in hot oil until completely
eeded.
Cook the pork with the curry paste and brown sugar
In a bowl combine ground pork, garlic, zest, and ginger. Using
Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
Stir in the soy sauce, fish sauce and basil leaves.
Serve with plain rice and lime wedges for squeezing over.