"This spicy number makes a nice change from standard chili to heat up your insides. And it takes less than an hour to prep and make. You can also prep it days ahead, and once cooked, refrigerates for five days or freeze it for up to three months."
1 1/3 pounds pork loin, small dice
1 tablespoon olive oil
1 tablespoon cumin seed
1 tablespoon unsalted butter
2 medium carrots, peeled and diced
1 yellow onion, minced
1 stalk celery, finely grated
1 clove garlic, finely grated
½ inch fresh ginger piece, finely grated
2 Yukon gold potatoes, peeled and diced
1 tablespoon ketchup
1 tablespoon paprika
1 ½ teaspoons red miso
1 cup pork stock
1 bay leaf
½ curry (x ½-inch piece Japanese brick)
2 teaspoons rice vinegar
salt, to taste
pepper, to taste
4 cups steamed white rice, as side
Place a small Dutch oven over medium heat and add the oil. Add the cumin seeds and toast for a few minutes until fragrant.
Add half of the pork loin and allow it to get some color, about 7–8 minutes. Remove with a slotted spoon and reserve. Repeat with the second half of the pork loin, and when lightly browned after 7–8 minutes, add back the first batch of pork.
Add the butter, carrots and onions and sweat the vegetables about 4–5 minutes until they start to get tender and the onions become slightly translucent. Then add the rest of the ingredients (except the rice) and simmer over low heat for 10 minutes or until the pork and vegetables are tender and the sauce has thickened.
Serve the pork curry with steamed rice and sides of buttered corn and quick pickled kale.