Savory Curried Pork

The rich flavor of sesame oil and the kick of fish sauce and lemon grass enhance this tender slow-simmered pork curry.

  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 4

Ingredients

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.

Expert Tips

In Myanmar (formerly Burma), where this dish originated, traditional curries include onion, garlic, gingerroot, chili peppers and turmeric.

Lemon grass is an interesting herb; it has the same citrus oil found in lemon peel. Both lemon grass and cilantro can often be found in the herb section of your grocer's produce department.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415
(
Calories from Fat
245 ),
% Daily Value
Total Fat
27 g
27 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
100 mg
100 %;
Sodium
230 mg
230 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
2 g
2 %
),
Protein
35 g
35 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
14%;
Calcium
4%;
Iron
12%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.