Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: judydawn on February 07, 2011, 08:45:30 am
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Name of Recipe: Curried Minced Pork (using cooked pork but you can use mince)
Number of People:Depending on what you do with it - 2 - 4 people
Ingredients:
1 tspn oil
1 tspn curry powder (or more to taste)
220 - 240g leftover cooked pork roast, cut into chunks for mincing.
300mls boiling water
1 tspn vegie stock concentrate
10 mls soy sauce (1 dessertspn)
10 mls rice wine vinegar (1 dessertspn)
1 tspn sugar
60g uncooked long-grain rice
50g cabbage
20g sultanas
Preparation:
Chop the pork to the desired size - I did 2 sec/speed 5 for it to resemble mince. Do more if yours doesn't look like mince. Remove from bowl.
Add the oil, heat for 2 mins/varoma temp/speed 1.
Add the curry powder and cook for 30 sec/100o/speed 1.
Add the cabbage and chop for 4 sec/speed 5.
Add the rest of the ingredients including the minced pork and cook for 15 mins/100o/Reverse/speed 1.
Tips/Hints:
This recipe can also be made with raw minced pork - add it to the bowl after the cabbage has been chopped and saute a few minutes before adding the rest of the ingredients.
I made this mixture yesterday and tonight we had half of it as lettuce wraps. The mixture had firmed up just as a risotto would do but when gently reheated in the microwave it was perfect for the wraps. This recipe would make 6 lettuce wraps.
I will use the remaining portion to wrap in filo pastry.
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That looks really good JD. I reckon I could almost convince DH to eat pork using this recipe (he does like san choy bau). A good way to use up leftover roast meat and I love the idea of wrapping it in filo too. Thanks for giving suggestions of how to use it.
It's on my list!
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I enjoy the leftovers of a roast as much as I do the roast itself O2K, especially when you can find things to do with them other than eat it cold in sandwiches. The scotch roast cost me $12 for just over a kilo and I will get 6 meals for 2 people out of it - can't complain about that ;D ;D
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Judy, thanks for this as leftovers can be a bit of a challenge when there are just 2 of you.
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I don't use curry "powder" per se., as I usually mix my own spices to balance the flavor.
Most often I use Coriander, Cumin, Tumeric, Ginger, Cloves, Fenugreek, Black pepper, Cayenne.
Can you give me an idea of what is in the spice mixture you use and does it have any garlic powder in it?
I do have curry pastes from Pataks (Hot, Mild, Madras, Garam Masala and Biryani) but am not sure how these compare to the curry powder you use.
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Andie, I used the Madras Curry powder from the Indian cookbook - will pm you the recipe if you don't have that book.
It has coriander seeds, garlic powder (opt), cumin seeds, turmeric, ginger powder, dried red chillies, allspice, sea salt, black peppercorns, mustard seeds and saffron threads.
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Andie, I used the Madras Curry powder from the Indian cookbook - will pm you the recipe if you don't have that book.
It has coriander seeds, garlic powder (opt), cumin seeds, turmeric, ginger powder, dried red chillies, allspice, sea salt, black peppercorns, mustard seeds and saffron threads.
I don't have that cookbook.
I don't cook a lot of Indian foods and those that I do are from my old favorite cookbooks (especially the one I got signed by Madhur Jaffrey twenty-some years ago.)
This just sounded so good that I want to try it.
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Made this again today using just 180g leftover roast pork and substituted currants for sultanas - I had forgotten how tasty it was.
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getting hungry now, must try it..