Pork loin strip fillets are a very practical cut of meat for everyday cooking, quick to simply prepare on the grill, but they also stand out with a little more touch special one of those that will make us dip bread, like this curry carrot sauce.
We can use coconut milk -the typical canned milk of Thai cuisine- or ordinary kitchen cream, if it is what we have at home. We have adapted the recipe from a Swiss publication, a country more than fond of the flavors of curry and Asian spices, which they do not hesitate to incorporate into their local products.
Pork loin is a pretty cut lean that children usually like very much, and it is also usually cheap and we can ask for the cut to taste in a butcher shop, or go quickly with packages of pre-cut pieces. You just have to keep in mind that the finer, the faster they will cook, so we will have to make sure they don’t dry out. This delicious sauce helps avoid ending up with a shoe sole on the plate.
Season the meat and cook on the grill with a little oil, high heat, back and forth without letting it cook too much. Remove and reserve. grate or chop fine shallot, garlic and ginger. Cut the carrots into half moons or cubes.
Add a little more oil to the pan or casserole and, over low heat, gently brown the shallot with the garlic, ginger and spices. Add the carrot, season with salt and pepper and sauté, raising the heat for a few minutes. Add the orange juicestir and pour the cream.
Add a little water or broth if we have it, lower the heat and let it cook until the carrot be tender. Return the meat to the pan and cook the whole until it is done. Serve with cilantro and chilli to taste.
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With what to accompany the pork loin fillets in curry sauce
The classic basmati rice side dish does not fail with these creamy and spicy sauces, but in our case we have preferred to accompany the plate of naan or pita bread to dip well. A chapati bread or cooked quinoa, leaving it loose, would also be wonderful. With a first course of pakoras we would have a very complete menu.
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