Fuji Pork Curryfujimama
I stopped by my local market the other day to grab a couple of things and happened to notice that boneless country style pork ribs were on sale. I grabbed a couple of pounds of the ribs, figuring I would think of something to do with them. The next day when I decided to use them, I opted for a curry. I love curries, and not just the types that contain curry leaves, but curries that are made up of a rich array of spices and ingredients, producing a flavorful sauce. Curries are really quite simple to make, but can seem overwhelming because many recipes contain a long list of ingredients and developing the flavors does take time. But if you sit and scan the list of ingredients, you will often find that although the list might be long, it’s not as intimidating as you might have originally thought. Many recipes call for coriander, cumin, and turmeric—a spice combination that adds fantastic flavor and gives curries a beautiful color. I went with this classic trio for my pork curry, as well as lots of fresh ingredients, such as onion, garlic, and ginger. Instead of adding fresh chilies, I used sambal oelek (a type of chili paste) to provide the heat, but cut down on preparation time. The finished curry was delicious served with basmati rice.
Fuji Pork Curry
Makes 6 to 8 servings
1/3 cup vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 tablespoons grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon chilli powder
2.25 pounds boneless country style pork ribs, cut into large pieces
15 ounce can diced tomatoes
1 tablespoon sambal oelek
2 scallions, thinly sliced (to garnish)
1. Heat the oil in a large wok over high heat, swirling the oil in the wok to coat the side. Add the onion and stir-fry over medium heat for about 5 minutes, or until the onion has softened, but not browned. Add the garlic and ginger and stir-fry for 3 more minutes.
2. Add the spices, salt, and 1/4 cup water. Increase the heat to high and stir-fry for 2 minutes, or until the mixture has thickened, being careful not to burn the sauce.
3. Add the tomatoes and an additional 3/4 cup of water, and cook, stirring often, for 10 minutes. The mixture should become thicker and the oil should come to the surface.
4. Add the pork to the pan, reduce the heat to medium heat and simmer for 10 minutes. Add the sambal oelek and continue simmering the curry for another 30 minutes, or until the pork has cooked through and is tender. Garnish with the spring onion and serve with basmati rice.