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Recipe Thursday-Hatfield’s Pork Chop and Pineapple Coconut Curry

Posted on February 25th, 2016 | Posted in Main Course, Recipes

Clemens Pork Chop Curry-0014

I have always wanted to make a curry dish, but for some reason never have gotten around to it until this weekend. Hatfield’s Simply Tender 4oz Pork Chops made it very easy to put this dish together in an hour less time than the original recipe. The combination of pineapple, eggplant, sweet potato, coconut milk and basil made this dish light, refreshing and very addictive. I look forward to making different variations of it in the future.

Yield 8 Servings
2 pounds Hatfield Simply Tender 4oz Pork Chops, cut into 1-inch chunks (HTF1604, 6/4pc)
2 tablespoons kosher salt (CQS030, 12/3#, Diamond Crystal)
2 cups unsweetened coconut milk (992650, 12/32OZ, Pacific Food)
1 tablespoon curry powder (CQC098, QT)
2 tablespoons creamy peanut butter (991596, 5#, Golbon)
1 large sweet potato, peeled and cut into 1-inch chunks, I used a yam (03464, 38-40CT)
1 tablespoon dried lemongrass, fresh (00537, 2#) can be substituted and removed before eating
1 teaspoon anchovy paste (330104, 1/2OZ)
8 ounces eggplant, cut into into 1-inch cubes (2 cups) (00315, 6CT)
1 jalapeno, seeded and minced (00814, 10#)
8 ounces fresh pineapple, cut into 1/2-inch chunks (1 1/2 cups) (00842, 3CT)
1 cup loosely packed basil leaves (04973, 4OZ)

In a large enameled cast-iron casserole, cover the pork chunks with 1 inch of cold water (about 12 cups). Add the salt and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer until the pork is tender, about 15 minutes. Using a slotted spoon, transfer the pork to a bowl. Set aside 2 cups of the pork stock; reserve the remaining pork stock for another use.

Wipe out the casserole. Add 1 cup of the coconut milk and simmer over moderate heat until reduced by half, about 5 minutes. Stir in the curry powder and peanut butter and cook for 1 minute more. Add the remaining 1 cup of coconut milk and the reserved 2 cups of pork stock along with the sweet potato, lemongrass and anchovy paste. Cover partially and bring to 
a simmer over moderate heat. Cook until the sweet potato is almost tender, about 7 minutes. Add the eggplant and simmer until just tender, about 7 minutes.

Add the pork and jalapeno to the casserole and simmer over moderate heat until the pork is heated through and the vegetables are tender, 5 minutes. Stir in the pineapple and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the basil. Serve with steamed white rice.

Recipe adapted from FoodandWine.com

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