While scanning through Madhur Jaffrey’s book, I came across a recipe for Vietnamese Pork Stir-Fry. I had few of the ingredients mentioned in the recipe. So I adapted the recipe to make an Asian Style Pork Curry. I decided to name it as Asian Pork Curry since I had used ingredients like Soy Sauce, Fish Sauce, Meat Masala Powder, Peanuts, Cilantro and so on which do not belong to any one Cuisine in particular.
- Pork (sliced into thin strips 1″ X 2″ approx) – 1 lb
- Finely Sliced Shallots – 1/2 cup
- Oil – 2 tbsp
- Fresh Cilantro (Malliyella) – 1/2 cup roughly chopped
- Salt – to taste
For Marinating the Pork
- Soy Sauce – 2 tbsp
- Fish Sauce – 1 to 2 tbsp
- Corn Starch – 2 tsp
- Finely Sliced Green Chillies – 3 or 4 (Alter according to your spice tolerance)
- Finely Sliced Shallots – 1/4 cup
- Black Pepper Powder – 1 tsp
- Sugar – 1 tsp
- Chicken/Meat Masala Powder – 1.5 tbsp (I used Eastern brand)
- Powdered Roasted Peanuts – 1/4 cup
- Lemon Juice – 2 tsp
- Clean and wash the pork and slice it into thin bite sized strips of 1/2″ thickness approx.
- Marinate the pork with the above ingredients and refrigerate it for atleast 1 hour.
- Heat oil in a non stick pan and saute shallots for a few minutes.
- Add the marinated pork to the pan along with any left over marinade and 1/2 cup water.
- Stir fry the pork for around 10 minutes. Do a taste test and add salt only if needed.
- Throw in the chopped cilantro and mix well. If there is no gravy, add 1/2 cup of water to the pan.
- Cover and cook for 5-7 more minutes or until done.