I whipped this up for myself on the same night I made the beef in plum sauce for my wife. It was a perfect pairing with fried rice, and more than spicy enough to make my mouth sing. All three dishes were wonderful and could be served together without issues.
For a little less fire, skip adding the additional curry powder at the end, or marinade in a sweet curry, it’s up to you. I was feeling the need for a few alarms, so I went with a yellow curry sauce and a mix of red and yellow curry powder.
This is a simple dish, and would work well on the grill if you simply kabob the ingredients then serve with a dish of curry dipping sauce on the side. Not a bad job considering that I took about five minutes to decide what i was going to do with a leftover pork loin. (Hey, they come two in a package, and if we cook them both, we eat them both, so there’s always one left over.)
Any suggestions on what would have made this a better dish? I’m itching to make it again, but I’d like to see if I could boost the flavors in it a bit.
- 1 3lb pork loin
- Your favorite curry sauce
- 1/2 red onion, sliced and cut in 2? pieces
- 4-6 sweet peppers, sliced.
- Salt and pepper to taste
- 2 tbsp curry powder, if desired.
- 1/8 cup chicken stock
- 2 tbsp. vegetable or peanut oil for frying
- Put pork loin in a zip top storage bag and pour over enough curry sauce to cover well. Squeeze out as much air as possible and marinate for at least 24 hours and up to three days.
- After pork has marinated, remove from bag and discard any leftover sauce. Cut pork loin into 1-inch cubes. Gather onions, peppers and stock and have them at the ready. The first part of this process goes very quickly.
- Heat a large skillet or saute pan over high heat. When hot, add oil. When the oil just smokes, add pork in as close to a single layer as possible, stirring occasionally. (cook in batches if necessary, but don’t crowd the pan.)
- When pork is browned, add onions and peppers and cook until onions begin to turn translucent. Add stock and additional curry powder if desired. Stir to combine.
- reduce heat to low and allow to simmer for approximately 10 minutes, or until stock has reduced to a very thin paste.
- Remove from heat, serve immediately.
What I would have done differently had I thought of it at the time:
I can’t really think of anything I would have done differently. this stuff was absolutely amazing!
As far as substitutions go, you could easily use pork loin chops and cut them into cubes before marinating. This would require less marination time and would yield equally good results.
Links to other recipes like this:
- Penang Moo Yang (Curried Pork Chops), from Closet Cooking
- Pork and Cauliflower Thai Yellow Curry, from CbsoP!
- Pork with Red Curry, from a Scientist in the Kitchen