Posted by: yannaungoak | June 1, 2009

Pork Curry with Beef Bones

Last meal with Ashley’s family before I leave for Illinois. I’ve made this a couple of times at school last semester and it’s pretty awesome. One time I was just bored and tried adding beef bones to pork curry and it ended up tasting really good so I just kept making it. I made a lot of it this time, so you might want to halve all the ingredients. It was the only dish we had for dinner for five people and there was still a lot of leftovers.

Ingredients:

  1. Pork (5 lbs), I used fatty meat, but if you use lean meat you can add more oil when making the curry
  2. Beef bones (3 lbs)
  3. Potatoes (2 lbs)
  4. Onions (3-4 medium)
  5. Ginger (1/2 inch)
  6. Garlic (3 cloves)
  7. Chili Peppers (2 medium), you can use any type of chillies you want, depending on the level of spiciness you want
  8. Chili powder (2-3 tsp)
  9. Masala (1-2 tbsp)
  10. Turmeric (1 tsp)
  11. Fish sauce (3 tsp)
  12. Salt (3-4 tsp)
  13. Sugar (2-3 tbsp)
  14. Oil (1 tbsp)

Directions:

  1. Boil the beef bones in a small pot. Fill the pot with water until it covers about 70-80% of the bones, and then put a cover on the pot and boil on low heat.
  2. Cut the pork up into 3 inch chunks and marinade them with the fish sauce, turmeric, sugar and about half of the salt. Leave it to marinade for about 15-30 minutes.
  3. Saute the onions, garlic, and chili peppers until the onions are soft and brownish. Use a big pot because everything’s going to go in here.
  4. Add the ginger, chili powder and masala.
  5. Add the pork to the saute and stir around on med heat until they are lightly cooked.
  6. Add the boiled beef bones together with the broth and let the whole thing simmer on low heat.
  7. Add the potatoes (chopped into eighths) after about 15 minutes. This is pretty early, so the potatoes will end up being dissolved into the curry. I love the curry to be think with all the potatoes dissolved but if you want the potatoes to be separate from the curry’s gravy, wait longer (maybe 30-40 minutes) before adding the potatoes.
  8. Wait until most of the water have boiled off and you’re left with a thick gravy, and keep stirring every now and then so that the stuff does not stick to the bottom of the pot.

The beef bones give the curry a really sweet and savory flavor. Here’s how it looks in the pot, not too fancy looking but it tastes really good.

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