Stir fried pork with curry leaves

Black Pepper Tender Pork Slices with Curry Leaves

Stir fried pork with curry leaves

“Signature Black Pepper Pork. I’ve it cooked with curry leaves, for more exotic flavour. Trust me, you’ll like me.. Oops.. Like it, I meant…”

This recipe has become one of my signature dishes.

I did not create this dish. It was tasted in a restaurant and found it really delicious. By examining the ingredients used in their dish, I was confident that I would be able to adapt and fix up the dish at home on my own. And, it had been a success in making the similar dish!

So, here I am sharing one of my simplest but greatest pork dishes which I had adapted. :)

400 grams of deli-thin sliced pork
1 red capsicum, cored and diced in chunks
2 stalks of curry leaves, removed from its brunches and use only the leaves
1 teaspoon of chicken granule
1/2 teaspoon of grounded black pepper
1/2 teaspoon of potato starch
2 tablespoons of store-bought black pepper sauce
1 clove of garlic, minced
2 tablespoons of cooking oil
1 tablespoon of olive oil (for heating wok later)
1 tablespoon of butter

1) Season pork slices with chicken granule, black pepper and potato starch, for 20 minutes.

2) Heat wok with olive oil over medium fire. Melt butter in heated wok. Add garlic and curry leave.
3) Place seasoned pork slices in wok. Stir fry for few seconds. Then, add capsicum and stir fry to combine, for 2 minutes, or till pork slices tenderly cooked.

4) Add black pepper sauce and stir fry to combine well, for another 1 – 2 minutes. Heat off and dish up. Serve with steamed rice or olive oiled spaghetti.

1 portion of my black pepper pork slices counts about 300kcal.

For more options: Use beef slices instead of pork, if desired. Same thing, the meat has to be thinly sliced with quick stir-cook to retain its moist and maximum tenderness.

Tips: Sprinkle some water if find it too dry while stir-frying it.

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13 Responses

  1. this dish looks great! *note down on my to-cook list* =) I simply can’t thank you enough for having this blog! previously I rarely cook, till I stumble upon your blog about a week ago. =) Have cooked a few dishes over the past few days and love them all!

  2. the dish’s lovely done! i always have problem slicing meat very thinly. they end up like chunks when cooked! do u have any tips on this? thanks!

  3. Hi Charlie,

    No special trick, just that your knife mustn’t be blunt. It has to be very sharp instead to slice the meat easily. I will also get the butcher to slice it for me, or get the ready sliced packet from supermarket.

  4. Hi Anonymous,

    Sorry for the late reply.

    Black pepper sauce/ paste is store bought from major supermarkets. It is a ready made black peppercorn in paste/ sauce. I did not know any substition for such, unless you can make it at home which is tedious to me (only if I have the time…).

  5. Hi Anne,

    You may, if desired. But if u ask me, I will not so recommend it as it does not really complement the dish that well. I will instead add capsicum or/ and onion which makes better accompaniment to it.

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