This budget-friendly pork curry made with pork scraps tastes like it's from a fancy restaurant thanks to red wine and milk! You'll be amazed at how authentic it tastes.
Ingredients
3 servings- Pork scraps (komagire)about 180g
- Onion1 medium
- Carrot1 small
- Potato2-3 medium
- ★Butter and vegetable oil1 tsp and 1 tbsp
- ★Water350 cc
- ★Red wine200 cc
- ★Milk150 cc
- ★Minced garlic2 cloves
- ★Bouillon cube1
- ★Bay leaf (optional)1
- ★Ketchup1 tbsp
- ★Worcestershire sauce1 tbsp
- ★Curry roux (medium-hot and sweet mix)1/4 box each
- ★Garam masala or cumin (optional)1/6 tsp each
- ★Dried herbs such as oregano and thyme (optional)1/4 tsp each
Directions
50 min- 1
Cut 1 medium onion, 1 small carrot, and 2-3 medium potatoes into bite-sized pieces. Mince 2 garlic cloves. Heat 1 tsp butter and 1 tbsp vegetable oil in a pot, and start by sautéing the onions.
- 2
Add 180g pork scraps and stir-fry over high heat. Once the oil is distributed and the onions are softened, add 350 cc water, 200 cc red wine, 150 cc milk, 1 bouillon cube, 1 bay leaf (if available), 1 tbsp ketchup, 1 tbsp Worcestershire sauce, 1/6 tsp each of garam masala or cumin (if available), and 1/4 tsp each of dried herbs such as oregano and thyme (if available).
- 3
Remove any scum while simmering over medium heat for 20-30 minutes until the vegetables reach your preferred tenderness.
- 4
Turn off the heat and crumble in the curry roux (1/4 box each of medium-hot and sweet), mix well, and simmer for another 10 minutes to mellow the flavors. If the liquid reduces too much during cooking, adjust with milk or water.
Tips
Red wine is optional. Using milk makes the flavor mellow and less likely to cause heartburn. After adding the roux, be careful with the heat and avoid overcooking. If the curry tastes too strong the next day or later, adjust with milk and reheat for better balance.
Nutrition
Per serving- Calories483 kcal
- Protein15 g
- Fat19.3 g
- Carbs46.7 g
- Sodium2.2 g
This budget-friendly pork curry made with pork scraps tastes like it's from a fancy restaurant thanks to red wine and milk! You'll be amazed at how authentic it tastes.
Ingredients
3 servings- Pork scraps (komagire)about 180g
- Onion1 medium
- Carrot1 small
- Potato2-3 medium
- ★Butter and vegetable oil1 tsp and 1 tbsp
- ★Water350 cc
- ★Red wine200 cc
- ★Milk150 cc
- ★Minced garlic2 cloves
- ★Bouillon cube1
- ★Bay leaf (optional)1
- ★Ketchup1 tbsp
- ★Worcestershire sauce1 tbsp
- ★Curry roux (medium-hot and sweet mix)1/4 box each
- ★Garam masala or cumin (optional)1/6 tsp each
- ★Dried herbs such as oregano and thyme (optional)1/4 tsp each
Directions
50 min- 1
Cut 1 medium onion, 1 small carrot, and 2-3 medium potatoes into bite-sized pieces. Mince 2 garlic cloves. Heat 1 tsp butter and 1 tbsp vegetable oil in a pot, and start by sautéing the onions.
- 2
Add 180g pork scraps and stir-fry over high heat. Once the oil is distributed and the onions are softened, add 350 cc water, 200 cc red wine, 150 cc milk, 1 bouillon cube, 1 bay leaf (if available), 1 tbsp ketchup, 1 tbsp Worcestershire sauce, 1/6 tsp each of garam masala or cumin (if available), and 1/4 tsp each of dried herbs such as oregano and thyme (if available).
- 3
Remove any scum while simmering over medium heat for 20-30 minutes until the vegetables reach your preferred tenderness.
- 4
Turn off the heat and crumble in the curry roux (1/4 box each of medium-hot and sweet), mix well, and simmer for another 10 minutes to mellow the flavors. If the liquid reduces too much during cooking, adjust with milk or water.
Nutrition
Per serving- Calories483 kcal
- Protein15 g
- Fat19.3 g
- Carbs46.7 g
- Sodium2.2 g
Tips
Red wine is optional. Using milk makes the flavor mellow and less likely to cause heartburn. After adding the roux, be careful with the heat and avoid overcooking. If the curry tastes too strong the next day or later, adjust with milk and reheat for better balance.