Off Topic > Ten Forward

THE RECIPE THREAD

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oldmanken:
It's been request many time, so here it is...

If you have a recipe...post it here.
If you are looking for something to cook...find it here.
If you have an ingrediant you want to know how to use...ask it here.

It's THE RECIPE THREAD...it's pretty self explanatory!

(moderators, please be so kind as to sticky this one)

oldmanken:
Ok, so I'll make the first request.

Some friends and I want to get together this weekend and cook up a big ol' scoff (meal).  I'm a curry lover, and suggested we cook some up, and my friend suggested using pork rather than the standard beef, chicken, or lamb.

Does anybody have a good pork curry recipe?  Or perhaps you have a prok recipe that has a bit of bite to it?  All suggestions are welcome.

oldmanken:
Sorry folks, bumping this one...I needs me an answer.

*bump-diddily-ump*

Khalee:
Never tried Curry and about the only pork I do Is sausage, pork chops, and or bacon.

But do a search for it, bet youll find all kinds of recipes for it.

Grand Master of Shadows NCC37385:
1lb lean boneless pork, cut into 1 in. cubes
1 tsp. ground Coriander
1/2 tsp chili powder
1/4 tsp ground saffron
2 Tbsp minced onion
1 tsp minced garlic
pinch of ground ginger
1 bay leaf
2 drops of lemon extract
1/2 inch piece of cinnamon stick
1 tsp salt
1 Tbsp melted shortening
2 C water
(1 C first extract, 1 C second extract, is more is needed add second extract)
1 tsp lemon or lime juice
1 tsp ground mixed spices, cardamom, cinnamon, cloves

Mix all ingredients together, except water, lemon juice, and one tsp mixed spices and toss over pork. Put pork in saucepan and heat for ten minutes, or until and onion are golden brown and partly fried. Add water, cover and simmer for about 1 hour, or until gravy is thick and pork is tender. (Liquid should be reduced by 1/2). Stir occasionally to prevent sticking. Remove from heat, add lemon juice, and immediately sprinkle surface of curry with 1 tsp. mixed spices. Serve with rice or other accompaniments. Makes 4 servings.

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