Curry Sauce with Pork Strips Recipe

You can enjoy a couple of fresh vegetables in this tasty recipe, such as carrot, potato, and onion, and the meaty seared pork strips will satisfy your stomach as well.

Wok, bowl, plate.

2 carrots, cut into small cubes, about 1/2-inch length

2 potatoes, cut into small cubes, about 1/2-inch length

7 oz./200g pork, cut into strips

1 onion, peeled, sliced into thin slices

1 tbsp.white sugar

1 tbsp.salt, or to taste

1 tbsp.chicken essence

1-2 tbsps.curry powder, as desired

1/2 cup breadcrumbs

7 tbsps.vegetable oil

1 tbsp.salt

1 tbsp.chicken essence

1 tbsp.cornstarch

1 tbsp.white rice wine

1. Put the pork strips in a bowl, stir into all the marinade, mix them well and let sit for 20 minutes.

2. Preheat a wok over medium high heat, about 30 seconds, then add 2 tbsps.vegetable oil and drizzle, let it coats both the sides and the bottom of the wok, when the oil is hot, put the potato, carrot, onion cubes into the wok, season with sugar, salt, and chicken essence, stirring and tossing over medium heat for 2 minutes (P1).

P1

3. Pour into enough water to cover, then put on the lid and dail down to simmer over the lowest heat (P2).

P2

4. When the onion is tender, add curry powder, keep the sauce on a steady simmer until chewy, typically anywhere between 5-10 minutes (P3).

P3

5. Dredge the marinated pork strips lightly in the breadcrumbs, shaking off any excess crumbs.

6. Heat 5 tbsps.vegetable oil in a separate wok until it is shimmering on the bottom, but not yet smoking, sear the pork strips bothsides until cooked through and golden.

7. Remove the pork to a plate, serve with the sauce alongside (P4).

P4