Community recipe: Curried Pork

Another recipe for the Oakland North collection comes from Oakland resident Kerry Thett.

“As a homegrown Texas girl, I am familiar with crockpot cooking. Now that I have been transplanted to California and have a very busy job, I want to eat hearty, but healthy. Plus I recently began dating a guy from India. What a huge culture clash!  I attempted to learn to cook Indian cuisine, but found it utterly time consuming and often, not too healthy. I found a Curried Pork recipe in one of my mom’s old Current-brand crockpot recipe books. The ingredients were easy to find, the preparation time was very short and the long cook time filled my home with the most wonderful smell! The result? Amazing! It was not Indian, nor was it Texan, and probably not Cali either, but it was a great melding of my three worlds. I will make it again and again.”

Curried Pork

• 1.5 lb lean pork loin, cubed
• 2 Tbs. olive oil
• 2 Tbs. whole wheat flour
• 4 tsp. curry powder
• 1/4 tsp. salt
• 1 tsp. cloves
• 1/4 tsp. cayenne
• 2 cups onions (yellow or vidalia), chopped
• 4 cloves garlic, chopped
• 3 large tart cooking apples, cubed
• 8 oz. tomato sauce
• 1.5 cup beef nonfat broth
• 1/2 cup raisins
• 2 Tbs. lemon juice

Mix together the flour, curry, salt, cloves, and cayenne. Toss cubed meat in mix to coat. Brown coated meat in olive oil.

Layer in crockpot – do not stir – cooked meat, onion, garlic, apples, tomato sauce, beef broth.

Cook on high 4-4.5 hours or on low 8-8.5 hours.

At the end of the cooking time, add raisins and lemon juice, and stir entire contents. Cook 10 more minutes. Serves 4-6 people.