Pork curry

Name: Pork curry
Ingredients: 1 medium onion (150 g); 1 tablespoon oil; 1 tablespoon water; 5 slices (600 g) pork neck; 2 tablespoons mustard; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon curry powder; 100 ml water

Meat - Pork curry by Emilia L. - Recipia

Pork curry is browned in a pan, then simmered for ten minutes with onion, mustard and water. The sauce stays thin, and the slices brown on both sides; I choose slices of similar thickness so they cook at the same time. Preparation: 10 minutes. Cooking: 18 minutes. Total time: 28 minutes. Serves: 3. Approximately 620 kcal and 35 g protein per serving.

Ingredients

1 medium onion (150 g)
1 tablespoon oil
1 tablespoon water
5 slices (600 g) pork neck
2 tablespoons mustard
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon curry powder
100 ml water

Preparation

1. Peel and chop the onion. Pat the pork slices dry with paper towels, then spread the mustard on both sides. 2. Heat the oil in a pan, add the onion and 1 tablespoon of water. Cook over medium heat for 4 minutes, until softened. 3. Add the slices to the pan and brown them for 2 minutes on each side, until golden. 4. Season with salt and pepper, add the curry powder and 100 ml of water. Cover and cook over medium heat for 10 minutes, turning the slices from time to time, until cooked through in the center.

Notes

For a milder curry flavor, use 1/2 teaspoon instead of one teaspoon; mustard is the allergen to watch for. Store the cooked pork in a sealed container in the fridge for up to 3 days; reheat it gently with a tablespoon of water. Slices of similar thickness cook evenly, while thinner ones may be ready before thicker ones. Pork neck with a little intramuscular fat works well for braising; loin can dry out faster. If the sauce seems too watery at the end, remove the lid and let it cook for a few more minutes without the meat. When I’m getting a meal ready, I put the pan on the heat before sorting out the side dish, since the pork only spends ten minutes covered. The onion can brown quickly in a pan that’s too hot; medium heat softens it without burning the edges. Serve the slices with mashed potatoes or plain rice, and spoon the sauce left in the pan over the top.