Ingredients with Measurements:
- 2 lbs pork knuckles, cut into chunks
- 2 tbsp curry powder
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp water
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the pork knuckles and curry powder, and cook until the meat is browned on all sides.
3. Add the onion, garlic, and ginger, and cook until the onion is translucent.
4. Pour in the chicken broth, diced tomatoes, brown sugar, salt, and black pepper. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the pork is tender.
6. In a small bowl, mix together the cornstarch and water to make a slurry.
7. Add the slurry to the stew and stir well. Cook for an additional 10 minutes, or until the stew has thickened.
8. Garnish with cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Medium-high heat for browning the meat, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 345
Fat: 18g
Carbohydrates: 16g
Protein: 29g
Sodium: 867mg
Sugar: 8g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shoulder or pork belly.
- Chicken broth can be substituted with vegetable broth.
- Cilantro can be substituted with parsley.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use different curry powders for different levels of spiciness.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Browning the meat before adding the other ingredients adds extra flavor to the stew.
- Use a slotted spoon to remove any excess fat from the stew before serving.
- Serve with rice or naan bread to soak up the delicious sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with a sprig of cilantro on top.
Garnishes:
Cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
Roasted vegetables or a side salad
Troubleshooting advice:
If the stew is too thin, mix together more cornstarch and water and add it to the stew.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Curried pork is a popular dish in many cultures, including Indian, Thai, and Caribbean.
Flavor profiles:
This stew has a rich and spicy flavor, with a hint of sweetness from the brown sugar.
Serving suggestions:
Serve hot with rice or naan bread.
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