Curryorangecountryporkribs Recipes

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

CURRY-ORANGE COUNTRY PORK RIBS

Steps:

• Combine the orange juice, onion, garlic, brown sugar, curry powder, ginger and red pepper.
• Place the ribs in a large glass pan and pour the marinade over. Cover and refrigerate about 8 hours or overnight, turning ribs over a couple of times.
• Preheat oven to 325°F.
• Coat a large baking pan with rack with non-stick cooking spray.
• Remove the ribs from the marinade; reserve the marinade.
• Place the ribs on rack in baking pan, cover with foil and bake 1 hour.
• Uncover and sprinkle with the salt and pepper and continue baking another 45 minutes, basting occasionally with the marinade.
• Serve with Spicy Peanut Sauce.
• SPICY PEANUT SAUCE:.
• Stir together peanut butter, yogurt, soy sauce, sesame oil, hot chili oil and curry powder. Slowly add boiling water, stirring until smooth.
• Serve immediately.

CURRIED PORK & ORANGE KABOBS

Steps:

• In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

PORK CURRY WITH CORIANDER

Steps:

• Curry Paste:.
• Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
• Grind or use a mortar and pestle to crush to a powder.
• Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
• Curry:.
• Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
• Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
• Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon), cover and simmer gently for 2 hours (add more water if the sauce becomes too thick).
• Pour off any excess oil and stir through the yogurt and coriander leaves.