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PrintPORK CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Curry Paste Dry-fry the chillis, coriander, cumin, peppercorns, cardamom, cinnamon, and cloves in a small frying pan over medium heat until fragrant, 1-2 minutes. Pound to make a fine powder. Add the water, garlic, ginger, and salt to make a paste.
- Curry Combine the pork, onions, vinegar, and bay leaves in a medium bowl. Add the spice paste and toss to coat. Cover and refrigerate for 2 hours to marinate.
- Heat the oil in a large pan over high heat. Drain the pork and sauté until browned, 3-4 minutes. Add the marinade and water and bring to a boil. Simmer over low heat until very tender, about 2 hours. Serve hot.
INGREDIENTS
Curry Paste
- 10 dried red chillis, crumbled
- 2 tablespoon coriander seeds
- 4 teaspoons cumin seeds
- 4 teaspoons peppercorns
- 2 teaspoon cardamom seeds
- 2 teaspoon ground cinnamon
- 6 cloves
- 6 cloves garlic, chopped
- 2 teaspoon grated ginger
- 1 teaspoon salt
Curry
- 750 grams pork fillet, diced
- 4 onions, thinly sliced
- 4 tablespoons white vinegar
- 4 bay leaves
- 5 tablespoons sesame oil
6 comments for “Pork Curry”
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