Curry Pork Stir-Fry with Capsicum

Method8 steps · about 15 min

1. 1

   Step 1: Heat 1 tsp of the oil in a frying pan over high heat.

   Uses 1 tsp oil for the capsicum

2. 2

   Step 2: Add the capsicum (350 g) and sauté for a few minutes, tossing the pieces until they start blistering and become slightly browned while retaining their crunch.

   Uses 350 g capsicum, stems and seeds removed, cut into bite-size pieces · Heated first teaspoon of oil

3. 3

   Step 3: Transfer the sautéed capsicum to a plate.

   Uses Blistered capsicum

4. 4

   Step 4: Reduce the heat to medium-high and add the remaining 1 tsp oil to the pan.

   Uses Remaining 1 tsp oil for the mince

5. 5

   Step 5: Add the garlic (1 tsp), ginger (1 tsp) and ground pork (200 g). Cook for about 2 minutes, breaking up the mince as it cooks.

   Fry mince · 2 minUses Heated second teaspoon of oil · 1 tsp finely chopped garlic · 1 tsp finely chopped ginger · 200 g ground pork

6. 6

   Step 6: When the mince has lost its raw colour, add the curry powder (2 tsp), salt (⅓ tsp), soy sauce (¼ tsp) and black pepper (1 pinch). Mix until evenly seasoned and continue cooking until the pork reaches 71°C / 160°F on a food thermometer. If using ground chicken instead, cook it to 74°C / 165°F.

   Uses Partly cooked pork with garlic and ginger · 2 tsp curry powder · ⅓ tsp salt · ¼ tsp soy sauce · 1 pinch black pepper

7. 7

   Step 7: Return the sautéed capsicum to the pan and toss with the cooked curry mince for about 20–30 seconds, until evenly combined and hot.

   Uses Reserved sautéed capsicum · Cooked curry-seasoned mince

8. 8

   Step 8: Turn off the heat and divide between two portions. Serve immediately.

   Uses Completed curry pork and capsicum stir-fry