Pork stewed with ginger and curry
4 servings
45 minutes
Pork stewed with ginger and curry is a harmony of flavors and aromas inspired by European culinary traditions. Tender meat infused with the warmth of spicy curry and the freshness of grated ginger acquires an exquisite spiciness highlighted by the creamy texture of sour cream and the richness of tomato paste. This recipe is perfect for a cozy dinner when you want to warm up and enjoy a wealth of flavors. A light flour crust on the meat pieces keeps the juices inside, while the stewing process makes it incredibly tender. The best side dish is fluffy boiled rice that absorbs the appetizing sauce, creating a perfect combination. The dish is great for both family dinners and festive gatherings, adding warmth and aroma from distant lands.
1
Cooking method
2
Wash the pork, dry it with paper towels, and cut it into small cubes. Sprinkle with pepper and mix.
- Pork tenderloin: 500 g
- Ground black pepper: to taste
3
In hot oil over high heat, quickly fry the meat for 2.5-3.5 minutes: as soon as the meat cubes turn light on all sides and start to crust, sprinkle with flour while stirring and fry for another minute to a minute and a half.
- Vegetable oil: 3 tablespoons
- Pork tenderloin: 500 g
- Wheat flour: 2 tablespoons
4
Pour in a little, just over half a glass of hot water. While the meat is boiling, mix the tomato paste and sour cream with ginger and curry, dilute with water – and also add to the pan. There should be enough liquid to almost cover the meat.
- Tomato paste: 1.5 tablespoon
- Sour cream: 3 tablespoons
- Grated ginger: 1 tablespoon
- Curry powder: 2 tablespoons
- Pork tenderloin: 500 g
5
And for about half an hour, the pork is simmered in a covered pan over low heat. We salt the pork closer to the end of cooking.
- Salt: to taste
6
It's a matter of taste, of course, but the best side dish for this meat is boiled rice.