Dry Curry Pork Recipe | Better Than Any Recipe | 咖 哩 猪 肉

[@js51001]

Wow this is a fantastic recipe!

[@js51001]

I really 10/10 rate this.
The curry was very good. I tried.
And because no commentaries and stories and lengthy explanations.
Thank you very much chef

[@christinaalexander1141]

Sheryl thank u so much for this recipe! Just tried it for lunch and it was scrumptious! I didn't have evaporated milk so i skipped it but was still amazing! This one's a keeper!

[@maylin0306]

May I know for the curry paste, is it a mixture of curry powder and water?

[@cookingwithsheryl]

Thanks for commenting ! Yes, it is a mixture of curry powder and water.

[@maylin0306]

@@cookingwithsheryl Thanks for your reply.

[@maylin0306]

Also may I know which part of pork did you use for this dish?

[@cookingwithsheryl]

Thanks for commenting ! You can use Pork Belly or Collar Bones Meat ( Wu Hua Gu ). In fact, any other meaty Pork will do.

[@maylin0306]

@@cookingwithsheryl Noted with thanks.

[@maylin0306]

@Cooking with Sheryl Can the cardamon and cinnamon stick be omitted?

[@Talkofthetown321]

After you add the pork, how many minutes for the pork to cook ?

[@cookingwithsheryl]

Hi, thanks for commenting! It takes about 20-30 minutes for the pork to cook.

[@Talkofthetown321]

@Cooking with Sheryl thank you. Yes it did took 30 minutes to cook it but the pork wasn't tender. Is there a way to tenderise the pork?

[@cookingwithsheryl]

@@Talkofthetown321 Normally, I will use Pork Belly or Boston Butt Meat which is quite tender for cooking my curry dishes. You may use plain yoghurt or sour cream to marinate the meat before you cook. This method can help to tenderise meat.