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Ground Pork Curry
Ground Pork Curry
Many Asian cultures have their version of a ground meat curry. This recipe is a Japanese version using Golden curry cubes; the same used in Japanese curry. But this type of ground meat curry is closer to an Italian ragout in appearance; just with Japanese flavors. You can use any type of ground protein; beef, chicken, turkey, lamb, or even impossible meat substitute. I’m always partial to ground pork. You can serve the curry over steamed rice or noodles. Both are equally good. To make this curry even better, top with a poached egg.
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground pork or any ground protein of your liking
- 8 garlic cloves minced
- 3 tbsp ginger minced
- 1 medium carrot finely chopped
- 1 medium onion finely chopped
- 1 cup chicken stock
- 1 1/2 cups water
- 4 oz Golden curry cubes
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- cayenne pepper to taste
- poached eggs 1 per serving
Garnish
- parsley finely chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the ground pork for 6-7 minutes.
- Add in the carrots, onions, ginger, and garlic. Cook for 4 more minutes.
- Pour in the chicken stock, water, curry cubes, ketchup, and Worcestershire sauce. Bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
- Season with salt, pepper, and cayenne to taste.
Afghan Lamb Kebab
Afghan Lamb Kebab
This particular style of yogurt/garlic marinated lamb kebabs are the most popular in Afghani cuisine. The yogurt and lemon juice act as a natural tenderizer, with the acidity helping break down the connective tissue as well as adding a richness to the lamb. I prepared these under my broiler, but they can definitely be grilled for the same amount of time.
Equipment
- metal skewers
Ingredients
- 2 lbs boneless leg of lamb cut into 1” cubes
- 1/2 cup plain yogurt
- 4 garlic cloves minced
- 3 tbsp lemon juice
- 2 tsp ground coriander
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Mix all of the marinade ingredients together.
- Marinate the lamb for 8 hours; preferably overnight.
- Preheat your oven’s broiler. Line a baking sheet with foil. Place a baking rack on top of the baking sheet. Thread 5-6 pieces of lamb on each skewer.
- Broil for 5 minutes a side.
Tetelas Oaxaca
Tetelas Oaxaca
Tetales are a refried black bean stuffed masa cake; much similar in concept to the Salvadoran pupusa. The tetelas are pan fried until crispy and topped with crumbled cheese, sour cream, salsa, and cilantro.
Equipment
- tortilla press
- gallon sized storage bag; cut into 2 sheets of plastic
Ingredients
- 1 cup masa harina flour
- 2/3 cup warm water
- 2/3 cup refried black beans
- vegetable oil for frying
Garnish
- queso fresco crumbled
- cilantro chopped
- Mexican sour cream
- red or green salsa
Instructions
- Mix together the mass flour and warm water.
- Roll into 4-6 equal sized balls.
- Place 1 sheet of plastic on a tortilla press. Place 1 of the dough balls in the center, with the other sheet of plastic on top.
- Flatten to 1/8” thick. Remove the top sheet of plastic.
- Place a heaping tbsp of refried black beans in the center of the pressed dough. Spread it around.
- Using the plastic, fold up the bottom third of the tetelas. Fold back the plastic.
- Fold over the right side at an angle. Fold back the plastic.
- Fold over the left side, creating a triangle. Seal the corners.
- Heat up vegetable oil on a griddle over medium high heat. Place the tetelas on the griddle.
- Fry for 4-5 minutes until crispy.
Yucatán Fried Beans
I love refried beans. This is possibly the easiest and most flavorful recipe to make Yucatán style fried black beans. Toast the onions and habanero. Purée the black beans with the onions. Fry the purée with the habanero until it reaches your desired consistency. That’s it. You can use either vegetable oil or lard to fry the beans in; depending if you want them vegan or not.
Equipment
- blender
Ingredients
- 2 slices white onion
- 1 habanero
- 4 cups cooked black beans with broth
- 2 tbsp vegetable oil or lard
- salt to taste
Instructions
- Dry toast the onion and habanero for 5 minutes in a sauté pan over medium high heat.
- Place the onions and black beans in a blender .
- Purée until smooth.
- Heat up vegetable oil or lard in a sauté pan over medium heat. Pour in the beans. Add the toasted habanero back in. Simmer for 5-10 minutes until the beans are thickened to your liking. Season with salt.
