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
Mix the cumin, cayenne, curry powder and 4 tbsp oil then brush over the pork. Cover and marinate for 30 mins.
Meanwhile, mix the cucumber, tomatoes, avocado, lemon juice, sugar and 2 tbsp oil. Season then set aside.
Heat 1 tbsp oil, sear the pork chops for 5-6 mins, turning, until browned. Work in batches if necessary. Season.
To serve, warm the tortillas according to the package instructions. Arrange the pork chops on plates, top with the avocado salad and serve with the tortillas and lime wedges.
he vinegar, yogurt, mango chutney, curry paste, tomato paste and oil
Heat oil in a wok or large frying pan over high heat. Stir-fry onion, lemongrass, chili, ginger and garlic for 1-2 mins, until fragrant.
Add pork and stir-fry for 5-6 mins, breaking up any lumps. Add curry paste and stir-fry for 1-2 mins.
Add green beans, lime juice, fish sauce and sugar. Stir-fry for 1-2 mins, until green beans are tender.
Add 1/2 the basil and noodles and toss to combine. Serve topped with remaining basil.
Heat the oil in a small frying pan and fry the meat for 3-4 minutes until cooked through. Transfer onto a plate and add the rice to the pan. Stir in the pan juices for 1 minute. Add the curry paste and stock and simmer gently for 10 minutes.
Stir in the carrot and leek and cook for a further 5-10 minutes until the rice and vegetables are tender, adding a dash of water if the pan runs dry.
Return the pork to the pan with a little sambal and soy sauce to taste. Heat through for 1 minute. Serve garnished with red chilli and mint leaves.
Combine curry paste and lemon juice in
Dust the pork with the flour, shaking off
o med-high.
Cook pork chops until browned on both
Curry Paste:
Toast the coriander,
rown.
Tip in the pork and fry for 5 minutes
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
Mix all ingredients together and marinate pork over night.
Boil used marinade for at least 5 minutes and serve hot over pork.
For the spicy sauce:
Cook the chiles
In a large heavy dutch oven, saute onion, garlic, and ginger in peanut oil.
Add pork and fry over medium high heat until golden, about 5 minute.
Add tomatoes, spices, and chicken stock.
Cover, lower heat, and simmer 1 hour, until pork is tender.
Add potatoes, continue cooking, covered for another 15 minutes.
Add peas, cover, continue cooking for 5 minutes.