Curriedporkbites Recipes

Steps:

• Combine garam masala, onion, ginger, oil, and cayenne pepper in a medium mixing bowl.
• Stir in pork, working spice mixture into meat with fingers.
• Thread the meat onto metal skewers, leaving 1/4 inch between pieces, cover and refrigerate for 1 to 24 hours.
• Place pork skewer on the lightly oiled rack of the grill directly over medium heat.
• Grill for 12 to 15 minutes or until the juices run clear, turning once.
• Meanwhile, stir together yogurt and cilantro in a small serving dish.
• Cover and chill until serving.
• To serve, use a fork to remove grilled pork cubes from skewers.
• Arrange on a tray around yogurt mixture.
• Serve pork cubes with toothpicks.

Steps:

• Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
• Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
• Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
• Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

Steps:

• Stir together flour, seasoned salt and black pepper in a shallow dish.
• Dip pork chops into flour mixture, coating both sides.
• Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
• Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
• Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.

Steps:

• In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

Steps:

• In large bowl, mix together pork, coriander, feta, curry paste, garlic, ginger, jalapeño pepper, cumin, salt and pepper. Divide into quarters; shape into burgers. Cover and refrigerate for 10 minutes or for up to 4 hours.
• Place on greased grill over medium-high heat; close lid and grill, turning once, until digital instant-read thermometer inserted sideways into centre of each reads 160°F (71°C), about 10 minutes.
• Grilled Red Onions: Meanwhile, peel onion; cut crosswise into 1/2-inch (1 cm) thick slices. Insert small skewer horizontally through each slice to keep rings in place. Brush both sides with oil; sprinkle with salt and pepper.
• Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.

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).

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

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.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

Steps:

• Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
• Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
• Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
• Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.

Steps:

• Trim fat from pork and thinly slice meat into bite-size strips.
• Peel, core, and chop apple.
• Coat a COLD large skillet with cooking spray.
• Preheat the skillet.
• Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
• Set aside.
• Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
• Cook and stir till apple and onion are tender.
• Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
• Cook and stir till mixture is thickened and bubbly.
• Then cook and stir for 2 minutes more.
• Stir in pork, UNCOOKED rice, and raisins.
• Divide pork mixture among 4 individual baking dishes.
• Cover with foil; seal, label, and freeze.
• CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
• oven for 55 to 60 minutes or until heated through.
• Stir before serving.
• MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
• Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.

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.

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.

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.

Steps:

• Stir together the mustard, curry powder and pepper. Rub the mixture all over pork loins, and let stand until the pork comes to room temperature.
• Preheat the oven to 350 degrees. Put the pork loins in a large roasting pan, and roast until they reach an internal temperature of 160 degrees, about 1 hour 10 minutes. Let stand 10 minutes. Remove the string.
• Cut slices off one loin, and put the slices and the remaining loin on a platter. Surround the platter with wilted spinach, and serve, cutting more slices as needed or allowing guests to cut their own.

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, brown pork in 2 teaspoons butter. Reduce heat to low; cover and cook for 15-20 minutes or until a thermometer reaches 160°, turning occasionally. Remove pork and keep warm., In the same skillet, saute onion and garlic in remaining butter until tender. Add apple and raisins; saute 2 minutes longer. Combine the cornstarch, curry powder and broth until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and couscous.

Steps:

• Cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Blend milk, cream cheese, coconut and seasonings in blender until smooth. Cook spaghetti as directed on package.
• Meanwhile, cook half the tenderloin pieces in same skillet on medium-low heat 4 min. or until evenly browned, stirring frequently. Transfer to bowl; cover to keep warm. Repeat with remaining tenderloin pieces. Add peppers to skillet; cook and stir 3 min. Return tenderloin meat to skillet along with the cream cheese mixture; cook on low heat 8 to 10 min. or until tenderloin pieces are done, stirring occasionally.
• Drain spaghetti; place on platter. Top with meat mixture, bacon and onions.