Curried Pork and Vegetables

Anything curried is always going to be a big win for me. I love curries of all kinds, but my favorites are the Indian and Thai curries. Those are the most popular versions over all too. The general definition of curry is a dish that is made with a spiced “gravy” or sauce. But curry also means the types of spices used to create these dishes.

All of the Asian countries have their own versions of curry, and there are regional differences within each country as well. They all have their own specific characteristics that make them unique. Thai and Indian curries are some of the most popular versions of curry. Indian curries tend to use more dry spices and yogurt in their curries, whereas Thai curries tend to use more fresh spices and herbs and more coconut milk. Some Indian curries also use a broth or tomato base. Indian curries are also slow cooked, to release all the flavors of the spices, and they tend to be thicker because of the slow cooking process, whereas Thai curries tend to be cooked quickly, as a stir-fry, and their sauces are not as thick as the slow cooked curry versions. Thai curries also tend to all be very similar to each other, with one of the main differences being the types of chilis used- red, green or yellow. The different chilis determine the heat factor of the curry. A Japanese curry is a tamer, milder version of an Indian curry. Indian curry was introduced to Japan in the 1800’s.

We had pork down, and Larry wanted something Asian. Cool beans. I made a pork and vegetable curry with it. I served it over rice with some fried spring rolls on the side. To complete the meal, I served a cool, crisp Pinot Grigio on the side.

Curried Pork And Vegetables

There are so many different recipes for curried dishes. This is but one of an infinite amount from which to choose. As with anything I cook, I use what I have on hand at the time too, which means, there will always be variations to the same dish or recipe. I always add a lot of vegetables to any curry I make. But then again, I add a lot of vegetables to just about anything I make. 🙂

1-2 lbs pork, cut into thin strips

1/2 bell pepper, any color will do just fine

1 cup sliced mushrooms

1/2 onion, sliced very thin

1 cup broccoli florets

1-2 carrots, sliced Asian style or at an angle

1 jalapeno, diced fine

1 TBSP garlic

1 TBSP ginger

4 tsp curry

1 tsp turmeric

salt to taste

1/2 tsp cayenne pepper, or to taste

1/2 cup coconut milk

oil for cooking

2-3 TBSP lime balsamic vinegar, optional

Combine the lime balsamic vinegar (if using), coconut milk and spices together and set aside.

Get a large skillet or wok very hot, add the oil, then cook the pork (or chicken or shrimp if you prefer). Once the pork is cooked, remove it from the heat and set aside. Keep warm.

Add the vegetables to the oil, adding more if necessary, and cook for about 5-7 minutes, stirring frequently.

When the vegetables are softened and the onions are translucent, re-add the pork to the mixture.

Add the sauce. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 3-5 minutes, stirring frequently.

Serve over rice and enjoy. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.