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.
Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 136mgSodium: 125mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 46g
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: