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Recipe: Curried Pork with Spinach, Cauliflower and Bell Peppers

I have been missing out for most of my life. I rarely if ever used curry powder and recently I have begun to cook with it rather frequently. It really changes up a plain meal. While I’m content with pork and vegetables with butter, adding curry spice turns it into something else altogether.

  • 3 thick pork chops
  • bacon grease, or your favorite good fat (butter, lard, coconut oil)
  • 1 small onion, sliced thin
  • 12 ounces fresh baby spinach
  • 1 small head cauliflower, cut into small pieces (about 2 cups)
  • 3 ribs celery, chopped
  • 1 head garlic, chopped into large chunks
  • 1 small red bell pepper, sliced thin
  • 1 large green bell pepper, sliced thin
  • 8 ounces coconut milk
  • 2 Tablespoons curry powder
  • 1 teaspoon hot chili pepper flakes, optional
  • Salt to taste

 

Beginning by heating the grease in your skillet at medium-heat.  When it’s nice and hot, add the strips of pork. In a separate skillet, add more fat and heat until nice and hot, and add in the onions and bell peppers.  Stir the pork occasionally, and stir the bell peppers and onions occasionally.  Continue to chop and slice the other vegetables.  When the meat is done, at about twenty minutes or so, add in the garlic chunks and and celery continue cooking.  You may need to add in some water to deglaze the pan if it begins to stick.  Just pour in about 1/4 cup water and using a heavy spatula gently scrape the skillet until it is clean.  Continue stirring occasionally and cooking the pork and garlic chunks and celery.

When the bell peppers and onions begin to look translucent, dump them into the big skillet with the pork and garlic.  Continue stirring and cooking.  Now use the skillet you had been cooking the bell peppers to cook the cauliflower and spinach.  Add about 1/2 inch of water to the bottom of the pan, add the chopped cauliflower first, then put the spinach on top and place a lid on top.  Cook for 15 minutes.

Turn down the heat on the other skillet and continue stirring occasionally.  When there is about five minutes left for the cauliflower and spinach, add the 8 ounces of coconut milk to the skillet with the pork and other vegetables.  Add in the curry powder and the hot chili pepper flakes.  Bring to a boil and stir frequently.  After a few minutes the curry powder and coconut milk will thicken and turn a darker brown color.  When the spinach and cauliflower are done, dump into the skillet and mix all together.  Add more coconut milk if there isn’t enough “gravy” and more curry if you like more spice in the dish.  Salt to taste! In hindsight, I think pineapple would have been sensational in this dish.

 

As always, you’ll have to let me know if you try this!

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