Sautéed Pork Curry using a Create
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into a culinary adventure with Sautéed Pork Curry, a dish that marries the boldness of spices with the tenderness of filet mignon, all wrapped in the creamy embrace of coconut milk. Originating from the vibrant kitchens of Southeast Asia, this curry is a delightful fusion that even the most novice home cook can conquer. Legend has it that the first curry was so delicious that it made a royal chef lose his job, as the king refused to eat anything else! As you sauté the onions and garlic, let the aromatic symphony transport you to a bustling market filled with colorful spices. Serve it over rice for a hearty meal that promises to warm your heart and tantalize your taste buds!
Ingredients
- 800 g Pork loin
- 2 Tablespoon(s) Curry
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 30 g Flour
- 200 g Onion
- 30 g Olive oil
- 300 g Water
Steps
Pork
- Cut the Pork Loin into irregular pieces.
- Add 800 g of pork loin in a bowl.
- Add 2 tablespoon(s) of curry, 1 pinch(es) of salt, 1 pinch(es) of pepper in the bowl.
- Mix the Pork pieces with Curry, Salt, and Pepper. Ensure the Pork is well coated.
- Add 30 g of flour in the bowl.
- Mix well.
Sauté
- Add 200 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Transfer the content of the bowl in a container.
- Wash the food processor bowl.
- Transfer the content of the container in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1 in inverse.
- Add 300 g of water in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1 in inverse.
- Check the Pork for tenderness. If needed, cook for an additional 10 minutes / 100°C / Reverse / Speed 1, or until Pork is tender and the sauce has thickened to your liking.
Serving
- Serve Hot.
