Hearty Curry Rice with Tender Pork Tenderloin
Hearty Curry Rice with Tender Pork Tenderloin
Delicious Curry Rice Recipe Using Pork Tenderloin: A Satisfying One-Bowl Meal
Enjoy a bowl of curry rice that’s always a delight! Introducing a one-bowl meal made with plenty of tender pork tenderloin. This recipe is perfect for a comforting and flavorful dining experience.
Main Ingredients- Pork tenderloin 200g
- Potato 1 (medium)
- Carrot 1/2
- Zucchini 1/2
- Onion 1 (medium)
Cooking Instructions
Step 1
First, let’s prepare the star ingredient of our curry: the pork tenderloin. I prefer using pre-cut pork tenderloin specifically for curry. It’s conveniently sliced, comes in generous portions, and is incredibly tender, making it my go-to choice.
Step 2
Lightly season the pork tenderloin with black pepper and add 1 tablespoon of Mirin. Mirin helps to tenderize the meat, ensuring a softer bite in your curry. While this step enhances the texture, you can skip it if you’re short on time.
Step 3
While the pork is marinating, let’s get the vegetables ready. Peel and thoroughly wash the potatoes, carrots, and onions, then dice them into bite-sized cubes. Slice the zucchini into similar-sized cubes as well. Cutting the vegetables into slightly smaller pieces makes them cook more evenly and quickly.
Step 4
Once all the vegetables are prepped, choose a pot that’s relatively large compared to the ingredients. Add about 2 tablespoons of cooking oil to the pot, ensuring there’s enough to sauté everything evenly.
Step 5
Now, it’s time to cook the pork. Add the marinated pork tenderloin to the hot pot and cook it by itself until the outer surfaces turn a nice brown color. Cooking the pork first helps to seal in its juices, resulting in a more flavorful and tender meat in the final dish.
Step 6
After the pork has browned, add all the prepared diced vegetables – potatoes, carrots, onions, and zucchini – into the pot.
Step 7
It’s important to stir-fry the ingredients continuously to prevent them from sticking to the bottom of the pot. If you notice them starting to scorch, you can add a little more oil to create a protective coating. As you stir-fry, the vegetables will release their natural moisture, creating a smooth and well-combined mixture without becoming dry.
Step 8
Here’s a handy tip for cooking harder vegetables like potatoes: instead of pre-boiling them, you can speed up the cooking process significantly by covering the pot with a lid and simmering on low heat for about 3 minutes. This traps steam and helps them soften faster. Remember to lift the lid occasionally to stir the ingredients for even cooking. It’s beneficial to have some liquid in the pot during this stage; if it seems too dry, add a little water.
Step 9
Test a piece of potato or carrot to see if they are softening. Once the vegetables are tenderizing, it’s time to add water. Refer to the instructions on your curry packet (whether it’s powder or solid roux) for the correct amount of water for your chosen serving size. I’ve added the amount specified for a 5-serving curry.
Step 10
I’m using a solid curry roux block. Simply add it to the simmering water and stir until dissolved. Making curry rice from scratch at home is surprisingly easy!
Step 11
Stir until the curry roux is completely dissolved and no lumps remain. In less than 5 minutes, you’ll have a thick and delicious curry rice ready to serve.
Step 12
Here’s a little secret tip from ‘Meoksoon-i’ (a playful nickname for the recipe creator): stir in 1 tablespoon of honey after the curry is made. This doesn’t make the curry overly sweet, but rather enhances its umami flavor, adding a delightful depth.
Step 13
After mixing in the honey, ladle a generous amount of the rich curry over a bed of fluffy white rice. You’ve now completed a hearty and satisfying one-bowl meal! Enjoy your delicious curry rice.
