SLOW-COOKER PORK CURRY
Provided by Food Network Kitchen
Time 7h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the pork with the curry powder, 1 teaspoon brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices.
- Whisk the coconut milk with 1/4 cup water and the curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours.
- Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining 1 teaspoon brown sugar into the curry sauce and season with salt and pepper.
- Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl, the bean sprouts and cilantro leaves. Serve with lime wedges.
Nutrition Facts : Calories 400, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 111 milligrams, Sodium 478 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 40 grams, Sugar 8 grams
CORIANDER PORK ROAST
Provided by Food Network Kitchen
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
- Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
- Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
- Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.
SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE
Provided by Food Network
Categories main-dish
Time 11h45m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
- Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
- For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
- For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
- Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.
PORK CURRY ( FOR THE LADIES)
This recipe was created with the ladies in mind. Spicy, but not too hot. Simple to prepare and cook. Served with a vegetable dish over rice. The sauce can be thickened with a few table spoons of ground almonds.
Provided by Brian Holley
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a pot and melt the butter.
- Fry the onions and garlic for 3 minutes.
- Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
- Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
- Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
- Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
- Season with salt to taste.
- Serve with rice and a vegetable curry for a complete meal.
CORIANDER AND CUMIN RUBBED PORK CHOPS
Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.
Provided by DARLA
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
- Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.8 g, Cholesterol 38.2 mg, Fat 22 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 4.5 g, Sodium 615.3 mg, Sugar 0.1 g
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
CUMIN-CORIANDER PORK RUB
A slightly spicy rub that is great on pork. It would also flavor beef well and makes a good gift, too!
Provided by TYRIX16
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
- To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 744.4 mg, Sugar 0.2 g
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
PORK CURRY WITH CORIANDER
IPork is one of the cheapest meats we can buy in Australia so I am always on the lookout for ways to use it-especially curried. This one was a good one we thought.
Provided by JustJanS
Categories Curries
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Curry Paste:.
- Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
- Grind or use a mortar and pestle to crush to a powder.
- Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
- Curry:.
- Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
- Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
- Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon), cover and simmer gently for 2 hours (add more water if the sauce becomes too thick).
- Pour off any excess oil and stir through the yogurt and coriander leaves.
Nutrition Facts : Calories 434.5, Fat 21.2, SaturatedFat 5.9, Cholesterol 147.7, Sodium 133.6, Carbohydrate 3.6, Fiber 0.9, Sugar 0.8, Protein 54.2
SLOW COOKER CRANBERRY PORK
Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.
Provided by DAWN MINER
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
- Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 374.5 calories, Carbohydrate 32.9 g, Cholesterol 79.6 mg, Fat 15.1 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 3.6 g, Sodium 184.1 mg, Sugar 31.2 g
CURRIED PORK CHOPS
My mother was a very traditional cook, except when it came to this recipe! My sisters and I enjoyed it when we were growing up. Now it's a favorite of our own kids'.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 31g protein.
PORK CURRY WITH RED PEPPER
A mouth watering simple one pot dish that is perfect for entertaining or as a family meal.
Provided by jimiskewl
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a wok over a moderate to high heat and fry the onion and garlic for 3 minutes until softened
- Add the pork and stir fry for 5 minutes until nicely browned all over then add the red pepper, mushroom and curry paste. Give a good stir so that everything is evenly coated.
- Dissolve the coconut in the stock (or mix if using coconut milk - you may want to pre-heat if using the milk to avoid cooling the dish). Add this mixture to the wok with the soy sauce and simmer for 8 to 10 minutes until the liquid has reduced.
- Finally, add the tomatoes and coriander. warm through and serve with fluffy rice
CURRIED NOODLES WITH PORK
Quick and easy recipe to use up some left over pork. Usually if we're making a pork roast or pork on the BBQ we will save some, and then make this recipe with the left overs. It's very easy to make, and quite rewarding to eat!
Provided by Paguma
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
- Cut onion into 1/4 inch strips.
- Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
- Add curry powder, salt and noodles. Mix well.
- Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
- Stir in pork and heat for another 1-2 minute (until pork is warm).
Nutrition Facts : Calories 423.8, Fat 19.9, SaturatedFat 10.7, Cholesterol 34.2, Sodium 708.4, Carbohydrate 45.4, Fiber 3.5, Sugar 5.5, Protein 16
SLOW-COOKER CURRY PORK
I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
PORK CHOPS WITH SWEET CURRIED ONION
Steps:
- In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper.
- Pat pork chops dry and season with salt and pepper. In skillet heat remaining ‚ tablespoon oil over moderately high heat until hot but not smoking and sauté chops until golden brown and cooked through, about 1‚ minutes on each side. Add curried onion to pan and cook, stirring, 1 minute.
- Serve chops with salad.
PORK CURRY IN A HURRY
This recipe came from the pork producers of Nova Scotia, Canada that I got many years ago. I made it for the first time the other day and everyone loved it. It is also very easy to make and great for using left over pork.
Provided by I_love2nurse in Can
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, saute onion, red pepper, celery, and peanuts in butter.
- Stir in flour, then add stock.
- Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
- Add the apple wedges and cooked pork and heat thoroughly.
- Serve with hot rice.
CURRIED PORK AND FRUIT
Tender pork, tropical fruit and a spicy curry sauce combine in this tongue-tingling recipe from Nancy Becker of Franklin, Illinois. "It never fails to win compliments," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok coated with cooking spray, stir-fry pork and onion for 2-3 minutes or until pork is browned and onion is tender. Sprinkle with the flour, curry, salt, cayenne and ginger; toss to coat. Stir in the broth; bring to a boil. Add fruit; cook and stir for 2 minutes. Serve over rice if desired.
Nutrition Facts :
CURRIED PORK TENDERLOIN
Make and share this Curried Pork Tenderloin recipe from Food.com.
Provided by MaryMc
Categories Curries
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from pork.
- Mix sugar and spices in a small bowl.
- Rub pork with spice mixture.
- Place pork on a broiler pan coated with cooking spray.
- Insert a meat thermometer in the thickest part.
- Bake at 425 degrees for about 25-35 minutes, or until the thermometer registers 160 degrees (meat will be slightly pink in the center).
- Let stand 5 minutes before slicing.
- Serve with mango chutney.
Nutrition Facts : Calories 317, Fat 8.9, SaturatedFat 2.8, Cholesterol 147.6, Sodium 703.6, Carbohydrate 9.6, Fiber 1.5, Sugar 6.9, Protein 47.7
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