John Myers
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Ingredients
Pork fillet curry with mixed vegetables in a wok:
- 500 g 1 pork tenderloin
- 2 tbsp Oyster sauce
- 2 tbsp Sweet soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Rice wine
- 1 tsp Mild curry powder
- 200 g 1 Red pepper, cleaned
- 200 g 1 yellow pepper, cleaned
- 200 g 1 green pepper / cleaned
- 300 g 1 green onion
- 250 g Mushrooms
- 200 g Small vine tomatoes (here 15 pieces)
- 1 large clove of garlic
- 1 piece of ginger
- 1 Red chilli pepper
- 1 tbsp Peanut oil
- 50 g / Alternatively g red curry paste glass 1 bag of seasoning paste for red curry
- 250 ml Coconut milk
- 1000 ml Clear broth with beef (4 tsp instant broth)
- 4 piece Kaffir lime leaves
- 2 tbsp Sweet soy sauce
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
- 2 tbsp Tapioca starch
Triplets: (For 4 people!)
- 1200 g / (Small, waxy potatoes / 20 pieces / peeled approx. 900 g) Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- Small vine tomato halves for garnish
Instructions
Pork fillet curry with mixed vegetables in a wok:
- Clean the pork tenderloin, wash it, pat dry with kitchen paper and cut into strips. Marinate the pork fillet strips with oyster sauce (2 tbsp), sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp) and rice wine (2 tbsp) for a few hours. Preferably overnight! Clean and wash the peppers and cut into small diamonds. Peel and halve the vegetable onion and cut into wedges / pieces / assemble. Clean / brush and quarter the mushrooms. Wash the tomatoes on the vine and cut in half. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add peanut oil (1 tbsp), gradually fry the marinated pork fillet strips vigorously and take them out of the wok. Add the garlic clove cubes, ginger cubes, chilli pepper cubes and seasoning paste for red chilli, fry everything briefly and deglaze / pour on with the coconut milk (250 ml) and the clear beef broth (1000 ml). Add the prepared vegetables (red + yellow + green pepper diamonds, vegetable onion pieces, mushroom quarters and vine tomato halves), the kaffir lime leaves (4 pieces) and the fried pork fillet strips. Season with sweet soy sauce (2 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock), bring to the boil and cook for approx. 10 Simmer / cook for minutes. Finally, thicken with the tapioca starch (2 tbsp) dissolved in cold water and then slide the wok from the oven.
Triplets:
- Peel and wash the triplets (small, waxy potatoes), ground in salted water (1 teaspoon of salt) with turmeric (1 teaspoon), cook for about 20 minutes and drain.
Serve:
- Divide the pork fillet curry with mixed vegetables in the wok and triplets on 4 plates, garnish with a vine tomato half and serve.
Tip:
- I frozen pork tenderloin curry with mixed vegetables in a wok in 2 portions.
