Saturday, March 30, 2013

Pork with Spinach and Cream (Saag pork)

I'm used to ordering Saag paneer, but I don't think I had ever tried pork before. This comes together very easily and is true to the flavours of saag paneer. If you're using a tougher cut of meat than the pork loin chops recommended by the recipe, you'll want to add more cooking time to ensure the pork is tender. In the notes, the author suggests using mustard greens instead of spinach. As luck would have it, there was a GIANT bunch of mustard greens at the farmer's market over the weekend for $1 and I couldn't resist. The mustard greens added a nice extra layer of flavour to the dish.

One year ago: Sauteed kale with hot pepper and cumin
Two years ago: Blueberry-Lemon Cheese Crumble Cake
Three years ago: Pear, prosciutto, and goat cheese pizza (an excellent combination!)

Pork with Spinach and Cream (from 660 Curries)

1 1/4 lb boneless pork loin chops, but into 1" cubes
1/4 cup heavy cream
2 tbsp garlic paste
2 tsp Bin bhuna hua garam masala
1 1/2 tsp coarse salt
2 tbsp canola oil
1 tsp cumin seeds
1/2 cup tomato sauce
8 ounces fresh spinach leaves or mustard greens, well rinsed and finely chopped

1. Combine pork, cream, garlic paste, garam masala, and salt in medium bowl. Refrigerate, covered, for 30 min - 2 hours.
2. Heat oil in large saucepan over medium-high heat. Add cumin seeds and sizzle, 5 - 10 seconds.
3. Add pork with marinade. Cook until pork turns light brown, 5 minutes.
4. Stir in tomato sauce. Lower heat, cover, and simmer, 12 - 15 minutes.
5. Pile greens atop curry and cover. Cook until wilted, 3 - 5 minutes.
6. Stir greens into curry and simmer, covered, until pork in fork-tender, 8 - 10 minutes. Serve.

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