Dry Curry Pork
Ingredients
For the marinade
- 230g
- pork loin (or any thinly sliced pork)
- 1/2 tsp
- five spice powder
- 1 1/2 tsp
- meat curry powder
- 2 tsp
- cornflour
- 1/2 tsp
- baking soda
- 1/2 tsp
- salt
For the cook
- 1 tbsp
- cooking oil
- 10g
- ginger
- 2 whole
- shallots
- 3 cloves
- garlic
- 2 large
- red onion
- 1 tbsp
- meat curry powder
- 1/2 tsp
- turmeric powder
- 1 tbsp
- chilli powder (omit to make the dish mild)
- 2 cups
- water
- 1/2 tsp
- sugar
- 1/2 tsp
- salt
- 1/2 tsp
- chicken stock powder
- 2 stalks
- spring onion
Method
- 01
Marinate the meat together with all the marinade ingredients for at least 20 minutes, the longer the better
- 02
Roughly chop the garlic, shallots and ginger
- 03
Thinly slice the red onions
- 04
Chop the spring onions into finger lengths
- 05
Add in the cooking oil into the wok
- 06
Add in the chopped ginger, shallots and garlic
- 07
Fry until fragrant and add red onions
- 08
Fry until soft and add in the curry powder, tumeric powder and the chilli powder
- 09
Add in 1 cup of water, chicken stock powder, salt and sugar
- 10
Add in the marinated meat ( if the curry is too dry, add in some more water)
- 11
Cover and simmer under medium-low for 10 minutes
- 12
Add in the spring onions
- 13
Cook for another 2-5 Minutes, until the spring onion has soften
Notes
- The ginger and garlic amounts are just a guide, being precise with either isn't a big deal.
- Do not scale the powders up linearly, if making more than one serving at the time, just add 0.5 tsp for each serving
- The curry powder here matters, try to find "chinese curry powder" or "hainanese curry powder". The Indian or others normally have chilli and other spices mixed in