Here’s another great recipe from our Executive Chef, Nick Seccia. Enjoy!
Curried Pork
Serves six
3 lbs. cubed lean pork from the shoulder or leg (we think pork from a local farmer works best)
Marinade
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon ground sumac
1 Tablespoon ground tumeric
1 Tablespoon ground oregano
1 Tablespoon dark chili powder
1 Tablespoon ground black pepper
1 Tablespoon kosher salt
2 Tablespoon brown sugar
¼ cup honey
¼ cup water
1 Tablespoon minced garlic
1 large yellow onion peeled and diced
- Warm all of the spices together in a dry sauté pan over medium heat until a good aroma develops but do not burn.
- Combine the rest of ingredients with the spices and mix in with the pork, coating completely
- Cover and refrigerate for 48 hours
Sauce
2 cups chicken stock
1 cup plain low fat yogurt
Lime juice from 1 lime
½ dried whole cayenne chili crushed or 1 Teaspoon red pepper flakes
1 Tablespoon fresh cilantro chopped fine
Salt and pepper to taste
- Drain pork, heat a deep pot on high heat and add 1 tablespoon of vegetable oil then add the pork sear the pork until browned on all sides
- Add the chicken stock and simmer for about thirty minutes or until the meat is fully tender
- Add the remaining ingredients, reduce heat to low and simmer for about ten minutes or until the sauce is thick and coats the pork
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