Chinese Leaves & Pork Curry Stew

A surprising hit adding curry flavour to this already brilliant combination.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Chinese leaves bunch 1/2
Pork belly or shoulder 200g
Garlic 1 clove
Chilli 1
Water 1 cup
Stock granules 1 tsp
Curry powder 1 tsp
Fish sauce (nam pla) 2 tsp
Crushed sesame seeds 1 tbsp
Coriander as required
Olive oil as required

Method

1
Cut off the bottom part of the Chinese leaves and cut into strips. Roughly chop the top part. Thinly slice the pork and finely chop the chilli and garlic.
2
Put the olive oil in a pan and fry the garlic and chilli.
3
When you can smell the garlic, add the pork and fry on high heat. When it's brown, add the bottom part of the Chinese leaves.
4
Add water, curry powder, stock and fish sauce and simmer for 3 minutes. Add the top part of the Chinese leaves and simmer for a further 3 minutes.
5
To finish, add the crushed sesame seeds and transfer to a serving dish. Garnish with the coriander if you like.

Tips & Note

●Adjust the amount of chilli to suit your preferred heat.

Chinese Leaves & Pork Curry Stew

A surprising hit adding curry flavour to this already brilliant combination.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Chinese leaves bunch 1/2
Pork belly or shoulder 200g
Garlic 1 clove
Chilli 1
Water 1 cup
Stock granules 1 tsp
Curry powder 1 tsp
Fish sauce (nam pla) 2 tsp
Crushed sesame seeds 1 tbsp
Coriander as required
Olive oil as required

Chinese Leaves & Pork Curry Stew

Recipe ID :800 Posted on 17 JUN 2015

Serves 2

Prep 5min
Cook 10min
views 1,067
printed 106

saved 1

A surprising hit adding curry flavour to this already brilliant combination.

Share

Ingredients

Print Ingredients Email Ingredients
1/2
200g
1 clove
1
1 cup
1 tsp
1 tsp
2 tsp
1 tbsp
as required
as required

Method

Prep
5min
Cook
10min
1
Cut off the bottom part of the Chinese leaves and cut into strips. Roughly chop the top part. Thinly slice the pork and finely chop the chilli and garlic.
2
Put the olive oil in a pan and fry the garlic and chilli.
3
When you can smell the garlic, add the pork and fry on high heat. When it's brown, add the bottom part of the Chinese leaves.
4
Add water, curry powder, stock and fish sauce and simmer for 3 minutes. Add the top part of the Chinese leaves and simmer for a further 3 minutes.
5
To finish, add the crushed sesame seeds and transfer to a serving dish. Garnish with the coriander if you like.
HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!
A good snack for kids and a great nibble with drinks.
Chicken breast fillets, Cornflakes, Vegetable oil, [Seasoning], Salt & pepper, Garlic (smashed), Mayonnaise, White wine, Flour
HOME
Really delicious when eaten hot with a cold yogurt curry sauce.
Broccoli florets, Cheddar cheese, Cured ham slices, Nori sheet, Spring roll wrappers (small), Flour & water, Vegetable oil for frying, Yogurt Curry Sauce, Yogurt, Mayonnaise, Curry powder, Salt & pepper
HOME
Smooth and creamy.
Celeriac, Onion, Mushrooms, Garlic, Water, Stock cube, Bay leaf, Butter or olive oil, Milk, Single cream, Parsley or chives
HOME
It's a mix of Bill's pancake and Toraya yokan.
Eggs, Milk, Cottage cheese, Flour, Baking powder, Salt, Butter, Yokan (azuki-bean jelly Toraya shop bought)
HOME
Make lots. Keep in the fridge and enjoy it for 2-3 days.
Vegetable oil, Soy sauce, Vinegar, Sugar, Salt, Onion
HOME
So easy but great at parties.
Celeriac, Cheddar cheese (grated), Garlic, Herbs de Provence or thyme, Butter, Single cream, Salt & pepper, Breadcrumbs
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

Enjoy lots of vegetables in this soup.
Dashi stock, Pork, Jerusalem artichoke, Miso, Spring onions, Chilli powder, Extra vegetables:, Carrot (small), Leek, Mooli or radish, Kombu seaweed
It's so simple, you just simmer everything in one pot.
Mooli (daikon), Pork, Okra, Chilli powder, Seasonings:, Soy sauce, Sake, Mirin, Sugar, Dashi stock granules
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper
Far easier and failproof version of stuffed cabbage!
Pointed cabbage, Butter, Minced pork, Salt & pepper, Onion (medium), Bay leaves, Soup stock, Tomato juice, White wine
Nanita
PRO
Here's a miso soup you can eat rather than drink. You get a lovely flavour of the Polish bacon.
Morliny Polish bacon, Carrot (medium), Celery, Potatoes (medium), Chinese leaves, Hot water, Dashi stock granules, Miso
The refreshing flavour of the lemongrass will really stimulate your appetite.
Chicken thighs (boneless), Chinese leaves bunch, Carrots (large), Beansprouts, Water, Lemongrass, Sea salt, Coriander, Chilli powder

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari