Curried Pork Stew Recipes

INDIAN PORK CURRY

Steps:

• Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
• Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 1/2 cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
• To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
• Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
• Add enough water (1/2 -3/4 cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.
• Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.
• Garnish with more coriander (cilantro) leaves.

CURRIED PORK STEW

Steps:

• Cut pork into 1/4 inch cubes and place in a large resealable bag with the flour, salt, and pepper, seal bag and shake pork to coat with flour mixture.
• Heat oil in a large Dutch oven or stock pot over medium high heat.
• Brown pork cubes.
• Meanwhile chop onion and bell pepper.
• Add onion, bell pepper, and garlic to pot and cook for about 5 minutes, stirring occasionally.
• Meanwhile peel and dice sweet potatoes.
• Add sweet potatoes, broth, tomatoes, and curry to pot.
• Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes.

COCONUT PORK STEW WITH GARAM MASALA

Steps:

• In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
• Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
• Heat oven to 325 degrees.
• Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
• Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
• Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
• Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
• Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.

PORK CURRY ( FOR THE LADIES)

Steps:

• Heat a pot and melt the butter.
• Fry the onions and garlic for 3 minutes.
• Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
• Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
• Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
• Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
• Season with salt to taste.
• Serve with rice and a vegetable curry for a complete meal.

CURRIED PORK STEW

Steps:

• Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
• Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
• Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
• Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.