Homemade Restaurant-Style Pork Curry

Name: Homemade Restaurant-Style Pork Curry
Yield: Serves 5 servings
Cuisine: American
Ingredients: About 6 oz pork scraps; 1 medium onion; 1 small carrot; 2-3 medium potatoes; 1 teaspoon butter, 1 tablespoon vegetable oil; 1 1/2 cups water (350 ml); 3/4 cup red wine (200 ml); 2/3 cup milk (150 ml); 2 cloves garlic, minced; 1 bouillon cube; 1 bay leaf, if available; 1 tablespoon each ketchup, Worcestershire sauce; 1/4 box each store-bought roux, medium and mild; 1/6 teaspoon each (if available, garam masala or cumin); 1/4 teaspoon each (if available, oregano, thyme, or other herbs)

acomoca @cook_40022700

Before payday, enjoy this budget-friendly and delicious pork curry made with 'pork scraps'. Even though it uses store-bought roux, it's definitely different from your usual curry. The origin of this recipe: 'Curry block meat' is often sold, but it seems scarce, tough, and expensive. I love pork curry, so I tried making a restaurant-style curry at home. Just tasting it makes you want rice!

acomoca @cook_40022700

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Ingredients

Serves 5 servings

About 6 oz pork scraps
1medium onion
1small carrot
2-3medium potatoes
1 teaspoonbutter, 1 tablespoon vegetable oil
1 1/2 cupswater (350 ml)
3/4 cupred wine (200 ml)
2/3 cupmilk (150 ml)
2 clovesgarlic, minced
1bouillon cube
1bay leaf, if available
1 tablespooneach ketchup, Worcestershire sauce
1/4 boxeach store-bought roux, medium and mild
1/6 teaspooneach (if available, garam masala or cumin)
1/4 teaspooneach (if available, oregano, thyme, or other herbs)

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Steps

1

Cut the vegetables to your preferred size. Mince the garlic. Heat butter and vegetable oil in a pot (or frying pan) and sauté the onion. Add the pork, carrot, and potatoes, and stir-fry over high heat.
2

Once the oil coats everything and the onion becomes tender, add all ingredients except the roux to the pan. Skim off any scum while simmering over medium heat for about 20 to 30 minutes. Once the vegetables are cooked to your desired tenderness, turn off the heat, break in the roux, and simmer for another 10 minutes.
3

Skim off any scum during simmering, as it may look like milk fat. If the liquid reduces too much, adjust with milk or water.
4