Savory Curried Pork

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

Minutes

Total Time

2:00

Hrs:Mins

Makes

4

servings

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 GlenĀ® 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
In Myanmar (formerly Burma), where this dish originated, traditional curries include onion, garlic, gingerroot, chili peppers and turmeric.
Purchasing
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:

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