Curried Pork (Kroang mu Ping)

Ingredients

• Fry some sliced onions in lard
• two teaspoonfuls of turmeric
• a quarter teaspoonful of caraway
• one teaspoonful of coriander
• half a teaspoonful of cumin seeds
• half a teaspoonful of cinnamon
• a teaspoonful of green chillies
• half a teaspoonful of ginger
• three cardamoms
• a quarter of a teaspoonful of garlic
• a teaspoonful of salt
• Take about two pounds of pork, cut in one-inch squares
• put a breakfastcupful of cocoanut milk in
• four ounces of ground almonds
• a large cupful of 'Piquante' sauce

Method

1. 1

   Fry some sliced onions in lard, and grind the following spices and condiments together into a paste, viz., two teaspoonfuls of turmeric, a quarter teaspoonful of caraway, one teaspoonful of coriander, half a teaspoonful of cumin seeds, half a teaspoonful of cinnamon, a teaspoonful of green chillies, half a teaspoonful of ginger, three cardamoms, a quarter of a teaspoonful of garlic, and a teaspoonful of salt.

2. 2

   Take about two pounds of pork, cut in one-inch squares.

3. 3

   Fry them amongst the spices, etc., then put a breakfastcupful of cocoanut milk in, cover, and stew slowly.

4. 4

   When the meat is cooked, put in four ounces of ground almonds.

5. 5

   Cook for a little, and pour off the fat, then add a large cupful of 'Piquante' sauce, and let the pan remain on the fire for other ten minutes, and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 223. The excerpt below is the record exactly as published.

Fry some sliced onions in lard, and grind the following spices and condiments together into a paste, viz., two teaspoonfuls of turmeric, a quarter teaspoonful of cara- way, one teaspoonful of coriander, half a teaspoonful of cumin seeds, half a teaspoonful of cinnamon, a teaspoonful of green chillies, half a teaspoonful of ginger, three cardamoms, a quarter of a teaspoonful of garlic, and a teaspoonful of salt. Take about two pounds of pork, cut in one-inch squares. Fry them amongst the spices, etc., then put a breakfastcupful of cocoanut milk in, cover, and stew slowly. When the meat is cooked, put in four ounces of ground almonds. Cook for a little, and pour off the fat, then add a large cupful of " Piquante " sau

Cook this with the app: pantry check, scaling, and the assistant.