Pork Stir-Fry with Curry and Rice

Pork Stir-Fry with Curry and Rice

Ingredients (for 4 people)

For the Pork Stir-Fry

• 500g of pork, preferably Boston Butt Roast
• 1 Yellow Onion
• 20g of Sugar
• 40g of Soy Sauce
• 20g of distilled White Wine Vinegar

For the Curry Sauce

• 2 tsp of Cumin Powder
• 3 tsp of Curcuma Powder
• 250ml of unsweetened Coconut Milk
• 6 tbsp of EVOO
• 1 Yellow Onion
• Other vegetables can be added like carrots or paprika
• 1 Red Onion
• 500ml of Chicken Stock
• 1 nob of Ginger
• 6 Gloves of Garlic
• 1 tbsp of White Sugar
• Pinch of Cinnamon
• Pinch of Salt

The Rice

• 400g Rice
• 600ml Water

How to make it

The Pork Stir-Fry

1. Cut the pork into very thin slices, freezing it for half an hour before cutting can help.
2. Heat a pan over high heat, it should be ripping hot, add a bit of vegetable oil, it should be nearly smoking.
3. Toss the thinly sliced pork strips in corn starch until fully coated.
4. Sear in the pan 2 minutes on both sides or until nice and brown on the putside.
5. Finely chop the yellow onion and add it into the pan, toss constantly until soft.
6. Add the sugar, soy sauce and the vinegar.
7. Toss constantly and let reduce to a sirupy glaze that covers all of the pork.

The Curry Sauce

1. Heat the EVOO in a large skillet or pot to medium-high heat. Add the yellow and red onion and saute until soft.
2. If you are adding other vegetables like paprika or carrots now is the time to add them, stir and let them soften a bit.
3. Add the finely chopped garlic and ginger and cook until fragrant, roughly 30 seconds.
4. Mix the curry powder, cumin, curcuma, sugar, salt, cinnamon together in a small bowl and add slowly to the pot while stirring.
5. Let cook for ca. 30 seconds before adding the chicken stock.
6. Bring to a boil and let simmer for 5 to 10 minutes to reduce.
7. Add the coconut milk and let simmer for another 5 to 10 minutes until it is reduced.

The Rice

1. Wash the rice under running water.
2. Add to a small sauce pan and add the water (the ratio is 1 part rice to 1 1/2 parts water).
3. Bring to a boil and let simmer for 10 to 15 minutes, without lifting the lid.
4. Finally loosen the rice with a fork and season with salt.

How to Serve

1. Put the rice as a base on the deep plate.
2. Add some of the curry sauce, with vegetable, roughly 1/2 a cup.
3. Place the stir-fry on top of the rice.
4. Enjoy!