Wednesday, 1 January 2014

Leftover Pulled Pork Curry

Happy New Year and all that. I don't much care for New Year's resolutions or anything like that, so I'm not going to make any promises that will more than likely be broken anyway. Instead, as I've been neglecting my blog a little of recent times, I'm just going to say that I will endeavour to post a little more frequently. 

Last week I bought a joint of pork because it was reduced in price and good value for money. However, when cooking for just two people, it lasted quite a while and we were getting bored of it. So, I decided to put the slightest bit of effort in yesterday and wanted to make something different with it. Billy suggested curry or lasagne, so curry it was (the latter involved too much effort for New Year's Eve).

Because I had slow cooked the pork, I could just shred it into the curry like a pulled pork. What a combination.

Pulled Pork Curry

As this was quickly made out of bits and bobs, the quantities might not be quite right, but can be used as a guide.

2tbsp olive oil
1 onion, finely chopped
2 cloves of garlic
1tbsp garam masala
1tsp turmeric
1tsp ground ginger
Pinch of crushed dried chillies
1tbsp tomato puree
2tbsp plain flour
Water or stock (chicken or pork)
200g leftover roast pork, shredded or roughly chopped
Salt and pepper, to season
Rice, to serve

In a pan, gently heat the oil and add the onion and garlic then allow it to sweat for about 10 minutes, until the onion is soft and transparent. 

Add the spices and cook for another minute or so. Do not let them burn, otherwise they'll make the curry bitter.

Add the tomato puree and plain and just cook them out for 30 seconds before adding the water or stock. At first, add just enough liquid to create a bit of sauce. Stir in the pork and add enough liquid to cover it.

The flour helps to thicken the sauce, so I you want a thinner sauce simply add more liquid. 

Season with salt and pepper and serve with rice. (And onion bhajis and naan bread, if you're greedy like us).

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