Stewed Pork With Curry

Posted byNoriePosted inPork, RecipeTags:,
(With Or Without the Okra)

This dish and recipe are the same as Stewed Chicken With Okra I previously posted. But I used pork in this stew instead of chicken to see if it would be as good as the stewed chicken with okra.  As a matter of fact, I like the pork better than the chicken but it is only because I prefer pork over chicken.  The flavors are much alike. The recipes and procedures are also the same.

The only different thing I did with this one was the addition of one fresh Hatch pepper because I had it at the time but is not required to have.  However, adding some spiciness to it perked up the flavor a bit. Also, Rotel may be hot or mild so, if you use it instead of plain diced tomatoes, take note of how spicy it will be. Perhaps you may want to omit the jalapenos and green chilies.

Also, the very little amount of Asian Curry I added to it gave the dish a sort of Middle Eastern or Asian flair but it can be omitted if it is not your cup of tea.

So, I call it a fusion. 

For Dredging:

  • 2 to 3 TBS flour (for dredging)
  • 1 tsp. salt
  • 1/8 tsp. black pepper

For Cooking:

About a pound of pork loin cut in large pieces about 2” thick and about 2”-3” long. Some fat on the pork is better than the very lean pieces.

  • 2 TBS Butter
  • 2 TBS Olive oil
  • ½ medium yellow onion minced or diced
  • 2 regular size garlic clove or 1 large clove smashed and minced (about1 TBS.)
  • ½ cup diced green and/or red bell pepper
  • 1 seeded and minced fresh jalapeno (optional) OR
  • 1 TBS chopped green chilies (canned)
  • 1/4 to 1/2  tsp. Asian curry powder (optional)
  • 1 can Rotel or Diced tomatoes or Stewed tomatoes
  • About 1 1/2 cups frozen or cut up fresh okra
  • 1 TBS light soy sauce
  • 1 Bay leaf
  • ½ tsp. Msg (optional)
  • 1 tsp. Aji Mirin or ½ tsp. sugar
  • Salt and pepper to taste

Procedure:

Mix the 2 to 3 tablespoons flour, 1 tsp. salt and 1/8 tsp. pepper in a medium size bowl or a large plate. Coat all sides of the pork pieces with the flour mixture. An easier way of coating the pork pieces is to put the flour mixture in a plastic bag and drop the pork pieces one at a time and shake the bag, like the “Shake and Bake” method.

Heat a deep skillet then add the olive oil and the butter.  Let it get to med-high temperature then add the pork pieces and brown all sides.  The pork does not have to cook.  Remove the pork from the skillet and set aside.

Add a little more olive oil in the skillet if it dried, but I don’t think you need to.  Add and saute in the same skillet the onion, garlic, and pepper until the onions are transluscent and the vegetables are tender.  Add the canned tomatoes or Rotel, undrained.  Add the soy sauce and the curry powder, MSG and Aji Mirin OR sugar.  Let it simmer uncovered for about a minute then return the pork pieces in the skillet and simmer covered over low heat for 1 hr. or until the pork is tender.  Turn the pork over half way thru and stir every so often and scraping the bottom to prevent from burning and sticking to the pan. Add a scant ¼ cup water if it’s getting dry to avoid burning. 

About 15 minutes before the time ends, add the okra, increase the temperature a bit and cook until the okra are crisp tender or to your liking.  Add salt and pepper to taste. 

This is eaten over white rice.  I also like to use patis (fish sauce) as seasoning at the table, much like using a salt shaker except that the patis is in a saucer next to my plate.  I dip my spoon in it and add a drop or two of the patis on the portion I am going to spoon into my mouth. That’s the Filipino way, or maybe it is just my way.