Pork and Rice Curry

Pork and Rice Curry Recipe from India with Bananas and Aromatic Spices

Region / culture: India | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Pork and Rice Curry is a delicious and flavorful dish that combines tender pork strips with a savory curry sauce, sweet bananas, and fluffy rice. This dish is perfect for a cozy dinner at home or for entertaining guests.

History

Pork and Rice Curry is a fusion dish that combines elements of traditional curry recipes with Western ingredients like pork and bananas. The dish likely originated in the Caribbean, where the combination of sweet and savory flavors is popular in many dishes.

Ingredients

2 medium firm bananas, sliced
2 tbsp butter or margarine
1 tsp curry powder
1.5 lb (680 g) boneless lean pork, cut into thin strips
0.75 cup chopped onion
1 tsp salt
0.25 tsp ground ginger
0.25 tsp ground black pepper
1 x 14.5- to 16 oz (454 g) can tomatoes, crushed
0.75 cup chicken broth
3 cups hot cooked rice

How to prepare

In a large skillet, cook bananas in butter and curry over medium heat for 3 to 4 minutes.
Remove the cooked bananas from the pan and set them aside.
To the same skillet, add pork, onion, salt, ginger, and black pepper. Cook until the pork is browned and the onion is tender-crisp, which should take about 15 minutes.
Add tomatoes and broth to the skillet.
Cover the skillet and let it simmer for 30 minutes, or until the pork is tender.
Stir in the cooked bananas and heat everything thoroughly.
Serve the dish over fluffy rice.

Variations

Substitute chicken or beef for the pork.
Add vegetables like bell peppers, peas, or carrots for extra color and nutrition.
Use different types of curry powder for a unique flavor profile.

Cooking Tips & Tricks

Make sure to slice the pork into thin strips to ensure quick and even cooking.

- Cooking the bananas in butter and curry powder adds a unique flavor to the dish.

- Simmering the pork in tomatoes and broth helps to tenderize the meat and infuse it with flavor.

Serving Suggestions

Serve Pork and Rice Curry with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Slicing the pork thinly ensures quick and even cooking.

- Simmering the pork in tomatoes and broth helps to tenderize the meat and infuse it with flavor.

Ingredient Substitutions

Use butter or oil instead of margarine.

- Use brown rice or quinoa instead of white rice.

Make Ahead Tips

Pork and Rice Curry can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Pork and Rice Curry in a large serving dish with a sprinkle of fresh herbs on top for a pop of color.

Pairing Recommendations

Pair Pork and Rice Curry with a glass of white wine or a refreshing mango lassi for a complete meal.

Storage and Reheating Instructions

Store leftover Pork and Rice Curry in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Pork and Rice Curry contains approximately 350 calories.

Carbohydrates

Each serving of Pork and Rice Curry contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pork and Rice Curry contains approximately 12 grams of fat.

Proteins

Each serving of Pork and Rice Curry contains approximately 25 grams of protein.

Vitamins and minerals

Pork is a good source of vitamins and minerals, including iron, zinc, and B vitamins.

Alergens

This recipe contains dairy (margarine) and may contain gluten if the curry powder contains wheat.

Summary

Pork and Rice Curry is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Pork and Rice Curry is a delicious and satisfying dish that combines tender pork strips with a savory curry sauce, sweet bananas, and fluffy rice. This dish is perfect for a cozy dinner at home or for entertaining guests.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always been curious about different cuisines and flavors, and the idea of making a Pork and Rice Curry from scratch was both daunting and thrilling.

I remember the day vividly. It was a hot summer afternoon, and I was visiting my friend Maria who had just returned from a trip to India. As we sat in her cozy kitchen, sipping on chai tea, she pulled out an old, tattered recipe book that she had picked up during her travels.

"Have you ever tried making Indian curry before?" she asked me, her eyes sparkling with excitement. I shook my head, feeling both nervous and eager to learn.

Maria flipped through the pages of the book, her fingers tracing the delicate script of the recipe for Pork and Rice Curry. As she read out the ingredients and instructions, I felt a rush of anticipation building inside me.

"Let's make it together," she suggested, and I eagerly agreed.

We spent the afternoon chopping onions, garlic, and ginger, blending spices and marinating the pork in a fragrant mixture of yogurt and curry powder. The kitchen was filled with the heady aromas of cumin, coriander, and turmeric, and my mouth watered in anticipation of the meal to come.

As we simmered the curry on the stove, Maria shared stories of her time in India, of the bustling markets and vibrant street food stalls that inspired her love for Indian cuisine. I listened intently, soaking up every detail, feeling as if I were being transported to a faraway land of spices and flavors.

When the curry was finally ready, we sat down to a steaming bowl of rice topped with tender chunks of pork in a rich, savory sauce. The first bite was a revelation - the flavors exploded in my mouth, a symphony of spices and textures that I had never experienced before.

From that day on, I was hooked. I spent hours in my own kitchen, experimenting with different variations of the Pork and Rice Curry recipe, tweaking and adjusting until I had created my own signature version.

Over the years, I learned to make the dish with different cuts of pork, from tenderloin to shoulder, each adding its own depth of flavor to the curry. I experimented with adding vegetables like bell peppers and peas, or even fruits like pineapple for a touch of sweetness.

I learned to adjust the heat of the curry by varying the amount of chili powder and jalapenos, creating a dish that was as mild or as fiery as my guests preferred. I discovered the importance of using fresh herbs like cilantro and mint to brighten up the flavors, and of finishing the dish with a squeeze of lime for a burst of acidity.

As I honed my skills, I began to share my Pork and Rice Curry with friends and family, watching their faces light up with delight as they took their first bite. I felt a sense of pride knowing that I had mastered a recipe that had once seemed so intimidating and complex.

And so, my love for cooking and exploring new flavors grew, fueled by the memory of that fateful day in Maria's kitchen. I continued to seek out new recipes and techniques, learning from friends, family, and even strangers I met along the way. Each new dish I mastered became a part of my culinary repertoire, a testament to the joy and satisfaction that comes from creating something delicious and nourishing with my own two hands.

As I sit here now, reflecting on the journey that brought me to this point, I am filled with gratitude for all the people and experiences that have shaped me into the cook I am today. And I know that as long as there are new recipes to discover and flavors to savor, my passion for cooking will continue to burn bright, lighting up my kitchen with the warmth and love that only a homemade meal can provide.