Pork Curry

You can cook virtually any meat in curry and this recipe I made using pork. However, what is different in this type of curry I made is that I did not use coconut milk to provide that creamy taste to the curry which is customary for this type of recipe; instead, I used skim milk powder which reduce the fat content of the dish. The taste does not deviate much from the original one using coconut milk. A nice alternative for cooking low fat curries.

Ingredients:

1 kg Pork (cut into large cubes)

4 tbsp. Skim milk powder

½ cup Water (for suspending milk)

½ tsp. Black pepper powder

½ tsp. Iodized salt

1 tbsp. Garlic (minced)

1 pc. Onion (medium, thinly sliced)

1 cup Water

½ tsp. Curry powder

1 pc. Bell pepper (cut into squares)

1 pc. Carrot (large, cut into large pieces)

1 cup Potatoes (cut into large cubes)

1 tbsp. Soy sauce

1 tsp. Sugar

1 tbsp. Safflower oil (for sautéing)

½ cup Cooking oil (for frying the potatoes and carrots)

Cooking Instruction:

Heat the ½ cup cooking oil in a deep frying pan and fry the potatoes and carrots separately. The potatoes until golden brown and the carrots until surface begin to brown. Set aside the fried carrots and potatoes on top of paper towels to reduce excess oil.

In a pressure cooker, heat the oil and sauté the garlic, onion, and ginger until the garlic turns golden brown and the onion begins to caramelize. Toss in the pork and stir. Cook for about 2 minutes and add the soy sauce, black pepper, salt, sugar, and water. Pressure cook for about 15 minutes. After 15 minutes, turn off the heat and allow the pressure cooker to cool normally. Do not hasten cooling by venting the steam as the additional time required for normal cooling of the pressure cooker is used as additional cooking time to further tenderize the meat. This will take an additional 10 to 15 minutes. After the temperature has lowered sufficiently, open the pressure cooker and skim off any excess fat that may float on the broth to further decrease fat content. Again turn on the heat and add the skim milk suspended in ½ cup of water and boil until the volume of the sauce remaining is about 1 cup. Toss in the bell peppers, potatoes, and carrots and cook further for 2 to 5 minutes and serve. Enjoy with plain steamed rice or with bread.