Tahitian Pork Curry With Taro Food

EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)

Steps:

• Take the pork and cut it into small pieces.
• Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
• Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
• Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
• Heat the oil and add mustard seeds. Let it splutter.
• Add the onions and sauté it until it gets soft and translucent.
• Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
• Now, add the marinated pork.
• Add the water and mix everything well.
• Cook covered under the high flame for 13 to 15 minutes.
• Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
• Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
• Add curry powder and coconut milk. (Refer Note 3)
• Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
• Finally, switch off the flame, add lime juice and mix everything.
• Taste the gravy and add salt if needed.
• Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.

TAHITIAN PORK

Steps:

• Combine 2 tablespoons cornstarch with soy sauce; toss with meat until all meat is coated. Brown in hot oil; when done drain.
• Drain pineapple reserving juice. Add reserved juice, vinegar, sugar, and garlic salt to meat.
• Bring to boil, then reduce heat; cover and simmer 45 minutes.
• Dissolve remaining 1 tablespoon cornstarch in water; add to meat. Cook stirring constantly until thickened and translucent.
• Add pineapple, heat through.
• Serve on a bed of cabbage.

TAHITIAN PORK CURRY WITH TARO

Steps:

• Get all the ingredients and tools ready.
• Wash and peel the taro, cut into cubes and blanch 10 minutes in salted water.
• Drain and put aside.
• Peel and chop the onion and the garlic.
• Cut the meat into cubes.
• Sear the meat in a heavy Dutch oven, add the onion, paprika and curry, singe with the flour.
• Add salt and pepper.
• Put water, add garlic and the taro.
• Cook for 40 minutes stirring regularly.
• Check seasonings, bind with the coconut milk and serve hot.