Curried Pork with Salted Cabbage
Ingredients
A note about gluten: When a gluten-free ground turmeric is used, this recipe is gluten free.
1 medium head
napa cabbage, cored and thinly sliced
2 tsp.
rice vinegar
1 tsp.
toasted sesame oil
½ tsp.
kosher salt, plus more to taste
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 lb.
Kowalski's Naturally Raised Ground Pork
2
Fresno chile peppers, stemmed and thinly sliced
6-7 cloves
garlic (to taste), finely minced
1 tbsp.
ginger purée (from the Prepared Produce Section)
2 tsp.
ground turmeric
1 ¼ cups
evaporated milk
4 tsp.
brown sugar
- freshly ground Kowalski’s Black Peppercorns, to taste
- steamed basmati rice, for serving
- lime wedges, thinly sliced green onion and cilantro leaves, for garnish
Directions
In a medium mixing bowl, toss cabbage with vinegar, sesame oil and ½ tsp. salt; set aside (cabbage will wilt slightly while curry cooks). In a large saucepan, heat oil over medium-high heat. Add pork; cook and crumble until well-browned but not completely cooked through (about 4 min.). Reduce heat to medium. Add chiles, garlic, ginger and turmeric; cook until peppers and garlic are slightly softened and fragrant (about 2 min.). Add milk and sugar; bring to a simmer and cook, stirring occasionally, until slightly thickened (about 5 min.). Season with salt and pepper to taste. Serve curry mixture over warm rice with cabbage on the side. Garnish dish with limes, green onion and cilantro.
