Curried Pork with Spaghetti Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Pork shoulder1 1⁄2 Pound, cut in 2x1/2-inch strips
 Butter2 Tablespoon
 Sliced onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Curry powder1 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Water10 Tablespoon (1/2 Cup Plus 2 Tablespoon)
 Evaporated milk13 Ounce (1 Can Or 1 2/3 Cup)
 Apple1 Medium, coarse and shredded
 Flour1 Tablespoon
 Uncooked spaghetti8 Ounce

Nutrition Facts

Serving size

Calories 755 Calories from Fat 319

% Daily Value*

Total Fat 36 g55%

Saturated Fat 15.6 g77.9%

Trans Fat 0.2 g

Cholesterol 148.3 mg

Sodium 691.2 mg28.8%

Total Carbohydrates 62 g20.6%

Dietary Fiber 4.6 g18.3%

Sugars 15.9 g

Protein 44 g88.3%

Vitamin A 10.1% Vitamin C 19.3%

Calcium 29.4% Iron 19.3%

*Based on a 2000 Calorie diet

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.
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