{"id":333,"date":"2010-04-18T17:31:54","date_gmt":"2010-04-18T22:31:54","guid":{"rendered":"http:\/\/www.igourmand.com\/?p=333"},"modified":"2010-04-18T17:31:54","modified_gmt":"2010-04-18T22:31:54","slug":"photos-pork-curry","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=333","title":{"rendered":"Photos – Pork curry"},"content":{"rendered":"

I did not post the pictures yesterday because I could not get the digital camera to connect to the graphics computer last night and I was too lazy to even simply reboot the system to see if it would help, let alone actually diagnose the problem. Everything is fine today so I assume that it was just a transient glitch, though the camera is starting to show its age and is starting to act strange at time.<\/p>\n

Yesterday’s curry turned out even better than I had thought and the meat was extremely tender and juicy. I had asked Normita how she wanted the curry and she had requested on the medium side, and it turned out that I aimed for that, but ended up more on the medium-hot side. Actually before I knew Normita, and then moved to Mexico I probably would have said it was extremely hot and probably inedible to me at the time, but now my taste has changed and I got accustomed to eat chiles and it was perfect for my taste and Normita devoured her plate so I guess it was good for her too.<\/p>\n

I started with part of that nice piece of pork thigh we bought last week. Before freezing it I had cut it in 3 and froze each piece individually. Here is one of those pieces.<\/p>\n

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A nice juicy piece of pork thigh<\/figcaption><\/figure>\n

I cut it in small cubes so it can cook a tad quicker as it was getting late and then I floured the pieces in a mixture of flour, garlic salt, onion powder, cumin and curcuma.<\/p>\n

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Cubed pork thigh<\/figcaption><\/figure>\n
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Floured pork cubes<\/figcaption><\/figure>\n

I then quickly chopped a piece of leftover onion, some garlic cloves, and ginger. I sauteed the onion in plenty of olive oil and then added the garlic and ginger. Once the onions had taken a bit of color I added the floured pork cubes and browned them.<\/p>\n

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Some onion, ginger, and garlic<\/figcaption><\/figure>\n
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The pork cubes browning with the onions, garlic, and ginger<\/figcaption><\/figure>\n

Once the pork was well browned I added a few cups of beef stock, so salt, pepper, cumin, curcuma, lots of curry powder, and some chili paste. I stirred everything together and let it simmer for about 30 minutes while I prepared some simple steamed rice.<\/p>\n

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Simmering pork curry<\/figcaption><\/figure>\n

I very simply plated the dish with some rice at the bottom and a nice portion of curry on top. It was simply heavenly!<\/p>\n

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Plated pork curry on steamed rice<\/figcaption><\/figure>\n

Lucito<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

I did not post the pictures yesterday because I could not get the digital camera to connect to the graphics computer last night and I was too lazy to even simply reboot the system to see if it would help, let alone actually diagnose the problem. Everything is fine today so I assume that it … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,25],"tags":[62,111,36,41,82,57,38,49],"class_list":["post-333","post","type-post","status-publish","format-standard","hentry","category-daily-express","category-pictorial","tag-curry","tag-daily-express","tag-food","tag-leftovers","tag-main-dish","tag-meat","tag-photos","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=333"}],"version-history":[{"count":2,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/333\/revisions"}],"predecessor-version":[{"id":342,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/333\/revisions\/342"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}