Curry Pork and Rice

Hey all! I wanted to say thank you so much for everyone's support, and if you know anyone with food allergies or just anyone who likes to bake/cook, send them my link!

I just figured out that I didn't have a follow button on my page! So it is now posted on the right or you can click the link in the previous sentence. You can also subscribe to me too.

Also, who knows a good gluten free bread? When I had my allergy test, I reacted to oats, though not enough to be considered allergic. But I started feeling kinda crummy so I've recently eliminated oats from my diet. Most gluten containing breads use oat flour and/or soy so I've switched to gluten free bread. And let me tell you.... it's disgusting! It's all crumbly, hard, and tiny pieces. So I was wondering if anyone has found a good one. I might have to start making my own!

Anyways, today I'm posting Curry Pork and Rice. I know a lot of my recipes involve baking and sugary foods. And well, being a nutrition major and baking is not a good thing. And I'm gaining weight! So I tried out cooking for a change. This recipe is from Allergy-Free Cookbook by many authors. It originally called for cauliflower couscous but I don't really like cauliflower so I used rice instead, but I'll post the cauliflower couscous if you want to make it. Also check out my Chicken Saltimbocca from this cookbook. Both of these recipes are amazing!

Pork Curry: Dairy, egg, soy, nut, fish, and wheat/gluten free.

Makes 6 servings.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 2 tablespoons mild curry powder
  • 2 teaspoons minced garlic
  • 1 1/2 pounds pork, cubed (boneless shoulder, loin, or chops)
  • 1 red or green bell pepper, diced
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 large head cauliflower (optional)

Directions:
  1. Heat 2 tablespoons oil in a large saucepan over medium heat. Add curry powder and garlic; cook and stir 1 to 2 minutes until garlic is golden.
  2. Add pork; cook and stir 5 minutes or until pork is browned. Add bell pepper and vinegar; cook and stir 3 minutes or until bell pepper softens. Sprinkle with salt.
  3. Add water; bring to a boil. Reduce heat; simmer 30 to 45 minutes, stirring occasionally, until liquid is reduced and pork is tender, adding additional water as needed.
  4. OPTIONAL: Meanwhile trim and core cauliflower; cut into equal pieces. Place in food processor fitted with metal blade. Process using on/off pulsing action until cauliflower is in small uniform pieces about the size of cooked couscous. Do not puree.
  5. Heat remaining 1 tablespoon oil over medium heat in 12-inch nonstick skillet. Add cauliflower; cook and stir 5 minutes or until cooked crisp-tender. Do not overcook. Serve pork curry over cauliflower.
  6. OPTIONAL: Instead of cauliflower I made rice. I just put desired amount of white rice into boiling water and cooked until desired texture.


What I thought: Tasty! I've never really had curry until now. The yellow color freaked me out at first until the pork started to brown. Make sure you watch your simmering watery-pork! I made the mistake of letting the water go completely and I browned the sides of the pork too much and dried it out. Make sure you add spices/salt and pepper in the end, it just needs a little more than the recipe calls for. Overall, I thought it was super tasty!



-Michelle

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1 comments:

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