Welcome to a scrumptious twist on a Caribbean traditional: Curry Stew Pork with Kale.
Throughout my time as a bit of fella on the islands, I don’t ever recall seeing Kale being bought within the markets, nor anybody in my village rising it. Over the previous couple of years, I’ve loved the Kale Salad Recipe I shared again in 2018, in addition to the Cantaloupe, Cucumber, and Kale smoothie on many events.
On this flavorful dish, tender chunks of pork are simmered in a wealthy curry-spiced gravy, mixed with hearty kale and brilliant grape tomatoes. This recipe brings genuine island tastes to your desk, utilizing strategies and seasonings cherished in Caribbean cooking. It’s good for many who love the depth of curry however wish to add a nutritious inexperienced enhance. Whether or not you’re making a full-size batch for a household feast or cutting down for a smaller meal, this dish delivers daring flavors with comforting heat.
Description
Tender pork simmered in a wealthy Caribbean curry gravy with hearty kale and vibrant tomatoes, an island-inspired one-pot meal bursting with taste.
Substances
Directions
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Season pork: mix pork, salt, curry powder, inexperienced seasoning, pepper, and Worcestershire in a bowl.
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Picture by Chris De La Rosa Marinate for two hours.
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Warmth oil on medium-high in a deep pot and add golden sugar. When frothy and amber, add pork and stir to coat. If sugar burns, cool pot and start once more.
Picture by Chris De La Rosa Add 1 cup water from bowl, carry to a boil. Stir in thyme, garlic, shallot, ginger, and habanero. Cowl, simmer 35 minutes, including water if wanted.
Picture by Chris De La Rosa Take away thyme sprigs, enhance warmth, uncover to prepare dinner off extra liquid till a wealthy coloration develops.
Picture by Chris De La Rosa Add kale, stir and pour in 1/2 cup water or coconut milk. Deliver to boil then simmer 25 minutes.
Picture by Chris De La Rosa Let remaining liquid evaporate, then stir in tomatoes. Style and season with salt as wanted.
Picture by Chris De La Rosa Let remaining liquid evaporate, then stir in tomatoes. Style and season with salt as wanted.
Picture by Chris De La Rosa Serve scorching with sada roti or steamed rice.
Supply:caribbeanpot.com
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