Gluten-Free Pork Curry Rice Recipe

About this recipe

A hearty and flavorful gluten-free curry dish featuring tender pork, vibrant vegetables, and aromatic spices, served over rice. Perfect for a satisfying dinner.

Ingredients

• - Thomas Ridley Fresh British Pork Chops
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1kg 1kg Green Pepper
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 480G Echigo Nihon No Gohan Japanese Cooked Rice, 480G
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. In a large pan, simmer 500 g of pork chop cubes in salted water (enough to cover) for 45 to 60 minutes until tender.
2. 2. Add more hot water to the pan, enough to create the desired amount of curry sauce. Stir in 1 diced onion, 4 sliced carrots, and 1 diced green pepper. Season with salt and pepper to taste.
3. 3. Bring the mixture to a boil, then lower the heat and simmer for 2 hours, stirring occasionally and keeping the pan covered.
4. 4. In a small bowl, mix 9 tablespoons of corn starch with a small amount of water to create a smooth slurry. Gradually stir this into the simmering vegetables to thicken the sauce.
5. 5. Add 2 tablespoons of curry powder to the pan, stirring well to combine and enhance the flavor. Simmer for an additional 15 minutes.
6. 6. Serve the curry over freshly cooked rice. Leftovers can be stored and freeze well for future meals.