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Curried Pork with Pickled Garlic
- Serves
Two
- Difficulty
Easy
By Judy Bastyra and Becky Johnson
Published 2011
This very rich curry is best accompanied by lots of plain rice and perhaps a light vegetable dish. It could serve four if served with a vegetable curry. Asian stores sell pickled garlic. It is well worth investing in a jar, as the taste is sweet and delicious.
Ingredients
130 g 4½ oz 30 ml 2
Method
- Place the pork steaks in the freezer for 30–40 minutes, until firm, then, using a sharp knife, cut the meat into fine slivers, trimming off any excess fat.
- Heat the oil in a wok or large, heavy frying pan and cook the garlic over a low to medium heat until golden brown. Do not let it burn. Add the curry paste and stir it in well.
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