PORK CURRY WITH CAULIFLOWER
3 tablespoons olive oil
2 tablespoons mild curry powder
2 tablespoons minced garlic
1 1/2 pounds pork loin, cut in 1-inch cubes
1 green bell pepper, chopped
1 tablespoon cider vinegar
1/2 teaspoon salt
1 head cauliflower
Heat 2 tablespoons oil in a large saucepan over medium heat. Add curry powder and garlic and stir until garlic is golden.
Add pork, and stir to coat completely with garlic-curry mix. Cook 5 to 7 minutes, or until pork is caramelized.
Add bell pepper and vinegar, and cook and stir 3 minutes, or until bell pepper is soft. Sprinkle with salt.
Add 2 cups water, bring to a boil, reduce to a simmer and cook for 30 to 45 minutes, or until pork is tender.
Cut cauliflower into bite-size pieces, and add to pork. Cook, stirring, until cauliflower is tender.
Executive chef Deborah Scott of Indigo Grill, Island Prime, Kemo Sabe
Makes 6 servings
Source: Caroline Dipping, San Diego Union-Tribune, October 8, 2008 |