Red Curry Pork With Peppers Food

PORK AND PEPPER CURRY RECIPE

Steps:

• Heat olive oil in a large dutch oven or soup pot over medium heat. Add pork and cook, stirring occasionally, until meat is browned. (Don't worry about doing this in batches. It's just a flavor enhancing step.)
• Add onions and cook, stirring frequently, until translucent. Add garlic and cook until fragrant. (About 2 minutes.) Stir in the peppers and cook for about another minute.
• Add all spices, stirring to coat, then add stock. Bring to a boil, stirring constantly, then reduce heat to a simmer. Cook, stirring occasionally for about 40 minutes or until pork is tender.
• Add coconut milk or cream and stir to combine. Check for seasoning, adjust if necessary.
• Serve over cooked rice or with flatbreads.
• Share and enjoy!

CURRIED PORK WITH SWEET PEPPERS RECIPE

Steps:

• Put pork loin in a zip top storage bag and pour over enough curry sauce to cover well. Squeeze out as much air as possible and marinate for at least 24 hours and up to three days.
• After pork has marinated, remove from bag and discard any leftover sauce. Cut pork loin into 1-inch cubes. Gather onions, peppers and stock and have them at the ready. The first part of this process goes very quickly.
• Heat a large skillet or saute pan over high heat. When hot, add oil. When the oil just smokes, add pork in as close to a single layer as possible, stirring occasionally. (cook in batches if necessary, but don't crowd the pan.)
• When pork is browned, add onions and peppers and cook until onions begin to turn translucent. Add stock and additional curry powder if desired. Stir to combine.
• reduce heat to low and allow to simmer for approximately 10 minutes, or until stock has reduced to a very thin paste.
• Remove from heat, serve immediately.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

RED CURRY PORK WITH PEPPERS

Steps:

• Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
• Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
• Add tomatoes and cilantro, stir to combine; serve.

PORK CURRY WITH RED PEPPER

Steps:

• Heat the oil in a wok over a moderate to high heat and fry the onion and garlic for 3 minutes until softened
• Add the pork and stir fry for 5 minutes until nicely browned all over then add the red pepper, mushroom and curry paste. Give a good stir so that everything is evenly coated.
• Dissolve the coconut in the stock (or mix if using coconut milk - you may want to pre-heat if using the milk to avoid cooling the dish). Add this mixture to the wok with the soy sauce and simmer for 8 to 10 minutes until the liquid has reduced.
• Finally, add the tomatoes and coriander. warm through and serve with fluffy rice

SLOW COOKER THAI PORK WITH PEPPERS

Steps:

• Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.