Curry Pork Chops 咖 喱 豬 扒

Curry Pork Chops

Ingredients:

For pork chops

  • 2 tablespoons safflower oil (for high heat);
  • 4 pieces 1” thick pork chops, about 1 1/2 to 2 lb (0.75 to 1 kg) cleaned and patted dry;
  • 2 pieces 1” thick pork rib bone, about 3/4 to 1 lb (0.375 to 0.5 kg) cleaned and patted dry;
  • 3 lb (1.5 kg.) potatoes;
  • 2 tablespoons ginger juice;
  • Sea salt.
  • 1 tablespoon safflower oil (for high heat);
  • 1 large tomato, peeled and diced to large cubes;
  • 2 large yellow onions, diced to 1/4” (0.5 cm) cubes;
  • 2 tablespoons curry powder;
  • 1 1/2 cans (20 fl oz/600 ml) unsweeten coconut milk.

Recipe:

Serving for 6

  1. Cut the pork chops into 2” (5 cm) cubes;
  2. Add ginger juice and sea salt marinate overnight;
  3. Cook potatoes until they can be poked through, peel and cut to 2” (5 cm) cubes;
  4. Add 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
  5. Cook diced onion until it gets soft and translucent not brown;
  6. Take it out and set aside;
  7. Add 1 tablespoon of safflower oil;
  8. Brown both sides of the pork chops;
  9. Take it out and set aside;
  10. Add diced tomato and cook it to a paste;
  11. Add curry powder and mix well;
  12. Add the pork chops and onion back in;
  13. Add coconut milk;
  14. Cook until pork chops almost fall off the bones;
  15. Add potatoes and cook for 15 minutes more;
  16. Serve hot with rice.

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