Curried Pork with Spaghetti Recipe
Ingredients
| 1 1/2 pounds pork shoulder, cut in 2x1/2-inch strips | ||
| Butter | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Curry powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup plus 2 tablespoons water | ||
| Evaporated milk | 1 2/3 Cup (16 tbs) | |
| Apple | 1 Medium, shredded | |
| Flour | 1 Tablespoon | |
| Spaghetti | 8 Ounce, uncooked | |
Directions
Brown pork in butter; drain off any excess fat.
Add onion and green pepper.
Stir in curry powder, salt, pepper and 1/2 cup water.
Bring to a boil.
Cover and simmer 30 minutes.
Add evaporated milk and apple; cook, uncovered, 10 minutes longer, or until pork is tender.
Blend flour with 2 tablespoons water.
Stir into curry; boil 1 minute, stirring constantly, until sauce thickens.
Meanwhile, cook spaghetti according to package directions; drain.
Arrange on platter.
Pour curry sauce over spaghetti.
Add onion and green pepper.
Stir in curry powder, salt, pepper and 1/2 cup water.
Bring to a boil.
Cover and simmer 30 minutes.
Add evaporated milk and apple; cook, uncovered, 10 minutes longer, or until pork is tender.
Blend flour with 2 tablespoons water.
Stir into curry; boil 1 minute, stirring constantly, until sauce thickens.
Meanwhile, cook spaghetti according to package directions; drain.
Arrange on platter.
Pour curry sauce over spaghetti.
Chef
