Curried Pork Pots

Larry took down some smoked pull pork from the freezer. So that was on the dinner menu. Pulled pork is very versatile and lends itself to so many different recipes, especially since pork is a universal food. At first I wasn’t sure what I was going to do with it. I finally decided to create some little curried pork pots. I was inventing and creating as I went along. They came out to be very filling and very tasty. 🙂

Curried Pork Pots

I made my go-to dough, but added a little it of red curry and red pepper flakes to the dough as I was making it. Once I had the notion of making them Asian styled, I just ran with it and let my creative juices flow.

basic dough

1 1/2-2 lbs cooked, shredded pork, chicken would work too though

1/2 red bell pepper, diced

1 jalalpeno,diced fine

4-5 garlic cloves, sliced very thin

1/4 cup green onion slices

1 TBSP ginger

1 tsp or to taste red curry

1/2 tsp or to taste red pepper flakes

1-2 TBSP honey ginger vinegar, optional

1 TBSP chopped basil

1 TBSP chipped cilantro

salt to taste – I used my Hawaiian Bamboo Jade infused salt

olive oil

Preheat the oven to 375* F or 191*C.

Spray a muffin tin with cooking spray.

Remove the dough from the refrigerator at least 1/2 hour before rolling so it is easier to work with. Roll it into a thin rectangle, then cut with a round cookie cutter. Roll it out very thin and place 1 round in the prepared muffin tin. Each pocket needs 2 rounds, 1 for the bottom and 1 the top. Mold and press the dough round firmly to fit into the muffin tin.

Get a large skillet very hot and add the oil. Add all the ingredients and cook for about 5-7 minutes, stirring frequently. I also added the rest of my bacon and onion jam too. Sliders with Lime Jalapeno Aioli and Bacon Jam

Once the pork mixture is hot and the vegetables are tender, fill the cups with as much filling as they can hold without over flowing. Add the top round to the filled pocket, press firmly and crimp the edges. Slit the tops with a serrated knife.

Brush the tops with either an egg wash or the oil from the pork mixture. I used the oil from the pork mixture to add yet another layer of flavor. Bake for about 30-45 minutes or until they are golden brown.

I had some leftover red curry sauce that I heated up and topped my little pork pockets with right before serving. These were loaded with all kinds of goodness and didn’t need much else, so I just steamed some carrots and broccoli to serve on the side, with some red wine to complete the meal. I went with a red wine (one of ours that we made) because the flavors of the pork pockets were bold, strong flavors and needed a bold wine to compliment the flavors.

Have a great day and make everyday great. Life is what you make it. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.