John Myers
Pork Curry with Pak Choi
The perfect pork curry with pak choi recipe with a picture and simple step-by-step instructions.
- 1 Chilli pepper
- 1 bunch Spring onions fresh
- 1 Clove of garlic
- 15 g Ginger
- 0,5 tbsp Lemongrass paste
- 350 g Pork tenderloin
- 120 g Pak Choi mustard cabbage
- 1 tbsp Oil
- 200 ml Vegetable broth
- Salt
- 2 tbsp Chopped parsley
- For the seasoning paste: clean the chilli pepper, remove the stones if necessary. Roughly cut the spring onions, peel and roughly chop the ginger. Mix with salt and lemongrass paste as well as 3 tablespoons of water in a mixer to form a paste.
- Wash the meat, pat dry and cut into strips. Heat the oil in a pan and sear it with 2 tablespoons of spice paste while stirring. Add the meat strips and let simmer for about 3-5 minutes.
- Clean the peppers, core them and cut into coarse cubes. Clean the Pak Choi, wash, drain and cut into strips. Add the vegetables with the rest of the seasoning paste to the meat, add the stock and cook for another 10 minutes. With chopped parsley Serve sprinkled.
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