Chinese Pork Curry
Serves 4
Not an authentic Chinese dish, but never-the-less, a tasty meal for a winters night.
Ingredients
600g (1 1/4lb) lean pork, cubed
50g (2oz) cornflower
4 tablespoons ghee or clarified butter
4 garlic cloves, sliced
4cm (1 1/2inch) cube fresh ginger, sliced
1 tablespoon hot curry powder
2 teaspoons Chinese Five-spice powder
2 onions, sliced
300ml (1/2 pint) chicken stock or water
4 bay leaves
225g (8oz) canned pineapple chunks in natural juice
125g (4oz) oyster mushrooms, sliced
125ml (4floz) créme fraiche
salt
Method
Preheat the oven to 190?C / 375?F / Gas Mark 5 and warm a 2.3-2.8 litre / 4-5 pint casserole dish.
Toss the ghee or butter in a until evenly coated.
Heat the ghee or butter in a wok or karahi and carry out the initial fry with the garlic, ginger, curry and five-spice powders and onions.
Increase the heat and add the pork. Stir-fry for about 5 minutes, adding just enough of the stock or water to keep the pork moist.
Add the bay leaves and the remaining stock or water, then transfer the mixture to the casserole dish, cover and place in the hot oven.
After 20 minutes, stir in the pineapple and juice.
After a further 20 minutes, stir in the mushrooms and créme fraiche. Cook for a final 20 minutes, then test the pork for tenderness (if necessary, returns to the oven until the pork is tender).
Season to taste, garnish and serve.
Find this, and other delicious recipes in Pat Chapman's Curries
