Indonesian Pork Curry
- 2 T. sherry
- ½ cup raisins
- 2 T. Oil
- ½ cup chopped onion
- 2-3 t. curry powder
- 8 oz. chicken flavored rice with vermicelli*
- 2 cups water
- 1 - 1½ cups shredded cooked pork
- ½ - 1 cup slivered almonds
*Can make your own with 4 oz. rice and 3 oz. angel hair. Break angel hair into ~1" segments and add a
chicken bouillon cube. Can use chicken broth if you adjust the amount of water.
Options:
- ½ cup broccoli
- ½ cup mushrooms
- 1/8 t. red pepper
- 1 T. garlic (adjust to taste)
Pour sherry over raisins and let stand. Heat oil in wok. Add onion and stir-fry about 1 minute. Stir in curry powder and rice with vermicelli. Stir-fry about 30 seconds. Add water and stir to blend. Cover and simmer for 25 minutes or until water has been absorbed. Uncover and stir occasionally. Stir in raisins, pork and almonds. Serve very hot.
Makes 4-6 servings.
Notes:
- Original recipe calls for using a wok, but a skillet can be used.
- None of the quantities are critical except the amount of water for the rice
- Add veggies as you see fit
- for carrot finely shred
- Can use an infused oil for additional flavor
