Pork Curry For The Ladies Recipes

Steps:

• Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Steps:

• Start by dry-roasting the rice and coconut. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Watch the rice closely, as the heat will make the grains begin to pop. Shake the pan to help roast the grains evenly, to quicken the popping, and to avoid burning.
• When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.
• Set the pan back over high heat. Add the coconut to the pan.
• Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Working quickly, stir the coconut around in the pan and shake the pan to help the pieces roast evenly.
• When the coconut is almost black (but not burnt) transfer it to a separate dish and set aside to cool. (There may be some pieces that are still whitish in colour.)
• Using a mortar and pestle, grind half of the roasted rice grains. Add the pepper (or whole peppercorns) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside.
• Pour the coconut into the mortar and pound it until it looks like fine coffee grounds. If the coconut is fresh, there will be a bit of oil. Set aside.
• Cut the pork and its fat into 1-inch chunks and place them in a pot. Add the goraka (or lemon juice), onion, garlic, ginger, curry leaves, curry powder, paprika, cayenne, turmeric, and salt. Add enough cold water to just cover the meat mixture, set the pot over medium-high heat, and cover. Once it has reached a boil, turn down the heat to medium-low and let it cook, covered, for 45 minutes. Check occasionally to see if more salt is needed.
• Add the ground rice and coconut mixture to the pork. Mix everything to combine, turn down the heat to low, partially cover, and let simmer for another 15 minutes.

Steps:

• In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Steps:

• Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.
• Put the pork in a bowl. Add the paste and mix with your hands to combine - it's best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.
• Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

Steps:

• Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.
• Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.