Pork and Pepper Curry

So D found this recipe on Cooking By the Seat of My Pants. I have never been impressed with green curry and to be honest, this one really didn't change that. I must not have taste buds because that is my problem with green curry. It doesn't taste like anything.

I took a bite and instantly thought that more salt was needed. Since it was an Asian Dish, D brought Sriracha to the living room (where we eat). So to get some flavor, I used Sriracha, But I think I missed the point of the dish. Oh well.

D said it was easy. He thinks it would be better with chicken. We both think left overs will pick up the flavors. He did add salt into the leftovers.

Pork and Pepper Curry

Ingredients:
2 pounds pork shank steak, cut in small cubes (used 1.5 lbs. of pork butt)
3 tbsp olive oil
1 large onion, diced
6 cloves garlic, minced
3 large bell peppers, diced
1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1/8 tsp Adobo Seasoning (used Penzeys Adobo)
1/4 tsp ground cardamom
1/4 tsp ground coriander
1/4 tsp sweet paprika (or hot paprika, if you prefer)
32 ounces chicken stock (used 24 oz, because that's what we had)
1 – 14 ounce can coconut milk (or 8 ounces heavy cream)
Salt and pepper to taste

Method:

Heat olive oil in a large dutch oven or soup pot over medium heat. Add pork and cook, stirring occasionally, until meat is browned. (Don’t worry about doing this in batches. It’s just a flavor enhancing step.)

Add onions and cook, stirring frequently, until translucent. Add garlic and cook until fragrant. (About 2 minutes.) Stir in the peppers and cook for about another minute.

Add all spices, stirring to coat, then add stock. Bring to a boil, stirring constantly, then reduce heat to a simmer. Cook, stirring occasionally for about 40 minutes or until pork is tender.

Add coconut milk or cream and stir to combine. Check for seasoning, adjust if necessary.

Serve over cooked rice or with flatbreads.