Prep 5 mins
Cook 10 mins
Just a simple fried rice - a meal on its own. If you like, pair it with stir-fried vegetables. Try to use cold, leftover rice if possible. You can also use any leftover vegetables in place of the corn.
- 100 g pork tenderloin
- salt and pepper
- 2 teaspoons curry powder
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 1⁄2 cups cooked long-grain rice
- 1⁄4 cup salsa (I used extra hot)
- 1 tablespoon soy sauce
- 1⁄4 cup frozen corn kernels, thawed (optional)
- chopped scallion
- Pound the pork with meat mallet/rolling pin between cling wrap until thin.
- Season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes.
- Heat 1 TB oil in a wok/skillet.
- Once hot, pan fry the pork fillet for approx 1-2 mins each side until cooked.
- Remove from pan and let cool slightly, then slice it thinly across the grain.
- Heat remaining 1 TB oil in the wok; once hot, saute the garlic until fragrant (approx 30sec).
- Add rice and stir well.
- Stir in salsa, soy sauce and corn; saute for another minute (If it gets too dry, add a few tsp of water or chicken stock).
- Mix in sliced pork and stir briefly to heat through and for flavors to blend.
- Garnish with some chopped scallions before serving.
Indeed a very unique taste to satisfy the crave of difference in cooking. the idea of having curry powder marinated pork with salsa marks its diversity from the authentic flavor. I have the meat cut into very thin strips and marinate it. so that the curry taste can soak entirely into the pork. 1/2 tsp of salt and pepper per 100g of pork. I use the salt very carefully because later there will be soy sauce anyway. and too much salt in the meat will have the meat taste like smoked. Instead of having hot salsa, i use mild one with addition of crushed chili so that the spiciness can be controlled. Overall, a very well thought recipe with uniqueness worth to be experimented.