Roast pork curry recipe

Roast Pork Curry recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Roast pork curry recipe, recipe Rating: 4.5
Number of votes:91 

Ingredients

1 kg	(approx) pork tenderloin
1 large	onion, chopped
4 clove(s)	garlic, crushed
2 ½	cm fresh root ginger, finely chopped/grated
1 stalk(s)	lemon grass, very finely chopped
8	curry leaves, crumbled if using dried
½ tsp	ground cinnamon
1 tsp	salt
3 tbsp	malt vinegar
600 ml	coconut milk
3 tbsp	whiskey
1 tsp	soft brown sugar
	For the spice mix:
	dry fry the following herbs for 2 minutes, , allow to cool, then grind to powder
3 large	dried red chillies, medium or 6 for hot
2 tsp	cumin seeds
2 tsp	coriander seeds

Instructions

Place the pork (whole) in a preheated oven, on gas mark 5 or 210°C for electric, for about 75 minutes, then chop into bite size pieces.

Meanwhile prepare the other ingredients, then place them (except the whiskey and sugar) into a large non-stick pan with the spice mix. Stir well, bring to the boil, then cover and simmer over a low heat for 45 mins stirring occasionally.

Remove lid, stir and cook uncovered for 10 minutes, stirring occasionally.

Add whiskey, sugar and pork and cook for about 5 mins or until pork is hot through. Serve in bowls with naan bread and thinly sliced fried potato.

Done right, easily a top ten curry. Try to time the pork so it is cooked, chopped and ready to be added to the sauce with the whiskey and sugar.

Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a