Devils Pork Curry Recipes

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DEVIL'S PORK CURRY



Devil's Pork Curry image

Make and share this Devil's Pork Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

750 g diced pork
1 tablespoon white vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 medium red onions, sliced
1 tablespoon chopped fresh ginger
2 garlic cloves, crushed
12 curry leaves (dried or fresh, optional if unavailable)
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1 teaspoon fenugreek seeds
4 small red chilies, finely chopped
1/2 teaspoon turmeric powder
1 tablespoon chopped fresh lemongrass (or zest of 1 lemon)
1 teaspoon tamarind paste (or 1 tablespoon lemon juice)
2 teaspoons fish sauce
1 cup beef stock
1/2 cup macadamia nuts, finely chopped

Steps:

  • Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
  • Drain, reserving liquid.
  • Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
  • Stir over medium heat for 5 minutes or until onions are soft.
  • Add pork to onion mixture , stir over high heat until pork is browned.
  • Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
  • Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
  • Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.

Nutrition Facts : Calories 642, Fat 38.1, SaturatedFat 9.4, Cholesterol 161.2, Sodium 1048.2, Carbohydrate 15.2, Fiber 3.4, Sugar 6.8, Protein 59.6

DEVIL'S CURRY RECIPE BY TASTY



Devil's Curry Recipe by Tasty image

Here's what you need: chicken thighs, pork belly, large potatoes, cabbage, chili powder, white vinegar, 5 spice powder, salt, sugar, water, dried chillies, large red onions, garlic, candlenuts, lemongrass, blue ginger, mustard seed, oil

Provided by Ashton Pereira

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

4 lb chicken thighs, chopped into single-serving pieces
1 ½ lb pork belly, sliced 3/4 in (6 mm) in
4 large potatoes, cut in eighths
1 head cabbage, quartered & cut 2 (5 cm) inches
chili powder
white vinegar
1 tablespoon 5 spice powder
3 tablespoons salt
sugar
water
50 stalks dried chillies
4 large red onions
5 bulbs garlic
8 candlenuts
3 stalks lemongrass
2 inch blue ginger
2 teaspoons mustard seed
oil

Steps:

  • Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
  • In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
  • Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
  • Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
  • Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
  • Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.

Nutrition Facts : Calories 1381 calories, Carbohydrate 131 grams, Fat 64 grams, Fiber 44 grams, Protein 85 grams, Sugar 63 grams

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