nd swirl to coat. Cook pork for 2 mins, or until
il to pan.
Add curry leaves and fenugreek seeds to
Dust the pork with the flour, shaking off
Curry Paste:
Toast the coriander,
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.
efrigerated overnight.)
For the curry, combine half the coconut milk
To make the curry paste, place the lemongrass, garlic,
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
Combine pork, corn starch, and soy sauce in a bowl. Let it sit for a bit and while you cook the vegetables.
Soften the onion and garlic in the oil for a couple of minutes, add broccoli and garlic. When broccoli is thawed, add the pork+soy mix, sesame oil, mirin or sherry, pepper, and as much water as needed to make a nice sauce. (I find pork comes out more tender if simmered than fried, which means immersing it.) Bring to a light bubble and cook 5 minutes or so, or until pork is cooked through. Serve with noodles or rice.
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.
Cut pork into 5 cm (2-inch)
o med-high.
Cook pork chops until browned on both
Combine pork, vinegar and soy sauce in