Savory Curried Pork

 

2

pounds pork boneless shoulder

1

large onion, finely chopped (1 cup)

5

garlic cloves, finely chopped

1

tablespoon finely chopped gingerroot

1

teaspoon ground turmeric

1/2

teaspoon crushed red pepper flakes

2

tablespoons vegetable oil

1

teaspoon sesame oil

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1

stalk lemon grass, finely chopped

1

tablespoon fish sauce

Hot cooked rice, if desired

Chopped fresh cilantro, if desired

• 1 Remove fat from pork. Cut pork into 2-inch cubes. In blender, place onion, garlic, gingerroot, turmeric and red pepper. Cover; blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth.
• 2 In 4-quart Dutch oven, heat oils over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• 3 Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling. Reduce heat; cover and simmer about 1 hour 30 minutes, stirring occasionally, until pork is tender. Serve over rice; garnish with cilantro.