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 2,510
printed 135

saved 1

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

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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.
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