Thai Curry Pork
- Number of Servings: 5
Ingredients
1.5lbs (~680g) Pork1 Tbsp Olive Oil1 C Water1/2 Tbsp Worcestershire sauce1/2 Tbsp Soy Sauce1 Vegetable bouillon cube 1/2 tsp Allspice1/2 tsp Salt1 medium white Onion1 small Red Onion4 cloves Garlic, minced1 tsp Ginger, dried1/2 tsp Cumin Seed2 Tbsp Curry powder1/2 tsp Vegeta 3 medium. long, thin, Green Chili peppers, sliced round (1 C, sliced)3 medium Carrots, sliced round (1 3/4 C, sliced)3 medium Potatoes, cut into chunks (2 1/2 C, chunked)180g Celery Root, cut into larger chunks (2 C, chunked) 1/2 C Water3/4 C Coconut Milk 2 C sliced Mushrooms"Cannamela Peperoncino interi" (tiny, red, super spicy, dried chili peppers), to taste. (I added 1 Tbsp of these but it was way too spicy!)
1.) Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat.
2.) Combine the1 C water, Worcestershire sauce, Soy Sauce, Vegetable bouillon cube, Allspice, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 15 mins on each side.
3.) Remove pork from pot, and cut into large pieces. Place back in pot and continue to let it simmer for ~30mins.
4.) Add the onion to the pot and sauté for 3-5 minutes, until slightly tender.
5.) Add the ginger, garlic, curry powder, vegeta and cumin and sauté for another 2 minutes.
6.) Pour in the extra 1/2 C Water and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor.
7.) Add in the Peppers, Carrots, Potatoes and celery root. Let simmer for 5 minutes.
8.) Stir in the coconut milk. Return all to a boil, then reduce and simmer for 40 mins(or until potatoes are tender)
9.) Add in mushrooms. Let simmer for 2 mins.
10.) Remove from heat and add Peperoncinos to desired spicy-ness.
11.) Serve warm.
Number of Servings: 5
Recipe submitted by SparkPeople user STACEYM980.
2.) Combine the1 C water, Worcestershire sauce, Soy Sauce, Vegetable bouillon cube, Allspice, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 15 mins on each side.
3.) Remove pork from pot, and cut into large pieces. Place back in pot and continue to let it simmer for ~30mins.
4.) Add the onion to the pot and sauté for 3-5 minutes, until slightly tender.
5.) Add the ginger, garlic, curry powder, vegeta and cumin and sauté for another 2 minutes.
6.) Pour in the extra 1/2 C Water and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor.
7.) Add in the Peppers, Carrots, Potatoes and celery root. Let simmer for 5 minutes.
8.) Stir in the coconut milk. Return all to a boil, then reduce and simmer for 40 mins(or until potatoes are tender)
9.) Add in mushrooms. Let simmer for 2 mins.
10.) Remove from heat and add Peperoncinos to desired spicy-ness.
11.) Serve warm.
Number of Servings: 5
Recipe submitted by SparkPeople user STACEYM980.
Nutritional Info Amount Per Serving
- Calories: 531.1
- Total Fat: 21.8 g
- Cholesterol: 104.7 mg
- Sodium: 527.6 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 10.0 g
- Protein: 45.2 g
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