PCLinuxOS Recipe Corner:

Caribbean Style Curried Pork

Recipe provided by bb64
Serves 3-4
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INGREDIENTS:

1/4 tsp Cinnamon
1/4 tsp Cumin
2 heaped tsp shredded dry ginger
1 tsp Garam Marsala** (in the spice section of your grocery store)
1 rounded tsp generic Curry powder
1/4 tsp ground nutmeg
1/2 to 1 medium habanero chile (finely chopped)
3-6 garlic cloves (finely chopped)
1 large onion
1-2 inches of lemon grass stalk (finely chopped)
1 SMALL tin/can of pineapple pieces
1 tin/can (400ml) (13.5oz) coconut cream.
500gm (1.1 lb) pork fillet (more sliced than chopped)
1/50th tsp fish sauce (or to taste)
1 tsp brown sugar (to taste, see step 7)

TO SERVE:

2 cups (dry) rice (your choice, I prefer jasmine)
1/2 cup sultanas or mixed fruit
1/2 tsp or less turmeric powder (or if you are rich and famous, a few saffron threads)

DIRECTIONS:

1. Prepare all ingredients - slice pork, drain pineapple, chop the onion, chile, lemon grass, garlic etc, separately combine all the dry ingredients.

2. Quickly fry the pork and set aside. *Don't over cook, it will finish off later in the sauce.

3. Boil water and start the rice cooking, add the turmeric.

4. Fry up the pineapple and set it aside with the pork.

5. Soften the chopped onions in the same pan and add the green ingredients and fry up once.

6. Add the mixed dry ingredients and stir fry.

7. Add half the coconut cream and boil up once. Then add the rest of the coconut cream. Add fish sauce and enough brown sugar to make the sauce just sweet enough for the audience, then simmer until it is thickish.

8. Add sultanas/mixed fruit to the cooked rice to suit tastes.

9. Turn off the heat and add the pork and pineapple. Leave it on the cooling stove-top but watch it's not overcooking the pork.

10. Serve as desired, singly or in a serving dish. Garnish as desired.

NOTES:

* Adjust to desired "heat" level by varying the amount or variety of chile.
* Adjust the sweet/sour/salt balance by judiciously varying the fish sauce.
* NOT suitable for refrigeration.
* CAN be somewhat prepared beforehand but loses some of the spices fragrance etc.
* My brother-in-law insists that this is greatly improved by adding 1 cup of dark rum towards the end of step 7 (that's 1/2 cup into the sauce and 1/2 cup into him).

** can substitute Garam Marsala with Chinese Five Spice

NUTRITION:

Calories: 248         Carbs: 29.6g         Sodium: 428.7mg         Fiber: 6.6g         Protein: 21.8g