pork curry

Pork curry is a luxurious Burmese dish that is typically served with rice and sour salads, in special occasions like weddings and novitiation ceremonies.

Pork Curry

lb organic pork butt

½ large yellow onion (, diced)

garlic (, minced)

Thai chilies (, minced)

turmeric

paprika

chili powder

cumin

brown sugar

cinnamon

fish sauce

russet potato (,

Marinate the pork cubes with 1 teaspoon of salt, and 1 teaspoon of turmeric powder. Let the meat marinate in the room temperature for at least 30 minutes.

Preheat the oven to 300 F (150˚C).

In a Dutch oven, heat up the oil and sauté onions, garlic, and chilies under medium to high heat until the onion pieces begin to lose their opacity, about 5 to 7 minutes.

Add paprika, cumin, cinnamon stick and the rest of the turmeric powder and cook under medium heat until the spices become fragrant, about 5 minutes.

Add in the marinated pork, turn up the heat to high, and brown the meat thoroughly for about 5 minutes. Add in water until it generously covers all the pork pieces.

Clamp the lid of the Dutch oven, and put it in the oven for 1 hour.

After an hour, add in potato rings, and put it back in the oven uncovered for another 1 hour.

After two-hour total of cooking time, most of the water will be evaporated, and you will see gorgeous magenta-tinged oil floating among the meat cubes. If you see potatoes disintegrating, please remain calm. It is actually a good omen since it will seep into the gravy, making it luscious and thick.

If you wish your gravy to be thicker, move the Dutch oven over the stovetop and simmer for additional 15 minutes. If you prefer thinner gravy, add in water until the gravy consistency matches your palate. I personally like to garnish mine with ample amount of cilantro, and serve with white rice.

Japanese Pork Curry - With a little help from a store, you can create a super easy curry dinner (5 ingredients) in less than 30 minutes! 

Japanese Pork Curry

porkchop,

carrots,

onion,

potato,

curry sauce mix/roux

water

rice (for serving)

Add all the vegetables and water. Bring the mixture to a boil.

Place a lid on the pot and reduce the heat. Continue to boil until potato is tender, approximately 15 minutes.

Add the Japanese curry sauce mix/roux to the pot. Stir until the curry mix is completely dissolved. Simmer for a couple more minutes. 

Pork vindaloo with green beans

vegetable oil

1kg pork fillet,

brown onion,

garlic cloves, finely chopped

vindaloo curry paste

green chilli, chopped

Massel chicken style liquid stock

tbsp malt vinegar

green beans, trimmed, halved

Basmati

Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good, says Anjum.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Slow-cooked karnataka pork curry

(10 grams) ginger, chopped

garlic cloves, chopped

tomato, quartered

(60 milliliters) sunflower oil

brown mustard seeds

curry leaves

onions, finely chopped

green chillies, stalks removed, pierced

tsp cumin

pork shoulder,

tbs white wine vinegar

Coriander sprigs, rice and Indian breads, to serve

tsp cumin seeds

coriander seeds

cloves

fennel seeds

black peppercorns

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Japanese Dry Curry is made with ground meat and a few vegetables. Unlike other Japanese curry such as my Katsu Curry, it has no gravy. But it is equally tasty. Japanese Dry Curry is a quick and simple dish to make. It goes so well with rice as well as bread.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Japanese Dry Curry Recipe

/ 0.9lb pork mince ((note 1))

/ 3.5 ounces onion finely chopped

carrot

Salt & pepper

tbsp oil

ginger grated

tbsp curry powder ((note 3))

tbsp ketchup ((or tomato sauce))

Worcestershire sauce

beef stock

tbsp boiling water ((to dissolve stock cube))

rice

parsley

Crumble stock cube into boiling water and mix to dissolve.

Heat oil in a frying pan over medium heat, sauté onion pieces until they become soft and translucent.

Add pork mince to the pan, a dash of salt and pepper to season, and cook, breaking it up as you go.

When the mince has changed  colour to light brown, add carrot and cook for a couple of minutes, then add capsicum and quickly mix.

Reduce to low heat. Add ginger and curry powder to the pan and sauté for a minute or two, until the curry powder is all integrated with the other ingredients and there is no dry powder left.

Add ketchup, Worcestershire sauce, and the water with beef stock to the pan. Bring the heat to medium and mix well.

When the liquid is almost evaporated, turn the heat off.

Put rice on a serving plate, shaping a flat mound. Pour the Dry Curry over the rice. Place a sprig of parsley on the side and serve immediately.

Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Katsu pork with sticky rice

short-grain or sushi rice

panko breadcrumbs

pork fillet

coriander (optional)

pickled ginger (optional)

onion

apples

garlic

tsp medium curry powder

½ tsp ground ginger

tomato purée

tsp clear honey

soy sauce

tbsp cornflour

chicken stock

tsp sesame oil

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.

Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.

While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.

Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.

Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Top 6 pork curry recipes from across the web

The most viewed pork curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pork Curry

Japanese Pork Curry

Pork vindaloo with green beans

Slow-cooked karnataka pork curry

Japanese Dry Curry Recipe

Katsu pork with sticky rice

Top 6 pork curry recipes from across the web

The most viewed pork curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Curry

Japanese Pork Curry

Pork vindaloo with green beans

Slow-cooked karnataka pork curry

Japanese Dry Curry Recipe

Katsu pork with sticky rice

The most viewed pork curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine