Curried Pork with Vegetables Recipe
Ingredients
| 1 lb. pork shoulder, cut in 1" cubes | ||
| 4 tablesp. flour | ||
| Salt | 5 Teaspoon | |
| Speck pepper | ||
| 1 tablesp. fat or salad oil | ||
| Onions | 1/2 Cup (16 tbs), thinly sliced | |
| Curry powder | 1 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| 2 c. thinly slivered celery | ||
| Brown rice | 1 Cup (16 tbs) | |
| Boiling water | 10 Cup (16 tbs) | |
Directions
Dredge pork with 1 tablesp flour mixed with 1/2 teasp salt and speck pepper.
Brown meat on all sides in fat in skillet.
Remove meat.
Then cook onions until tender in same fat.
Stir in 3 tablesp flour, 1 1/2 teasp salt, and curry powder.
Add milk.
Stir until thickened and boiling.
Add meat and celery, cover, and simmer 45 min., or until meat is tender.
Meanwhile, cook rice for 30 min., or until tender in the boiling water with 3 teasp salt.
Drain.
Arrange rice on hot platter with curried pork around it.
Brown meat on all sides in fat in skillet.
Remove meat.
Then cook onions until tender in same fat.
Stir in 3 tablesp flour, 1 1/2 teasp salt, and curry powder.
Add milk.
Stir until thickened and boiling.
Add meat and celery, cover, and simmer 45 min., or until meat is tender.
Meanwhile, cook rice for 30 min., or until tender in the boiling water with 3 teasp salt.
Drain.
Arrange rice on hot platter with curried pork around it.
Chef
