Tuesday, October 29, 2013

Butter Pork (Pork Makhani) Recipe

Butter pork

Butter pork is nowhere near as common as butter chicken. Pork and chicken have similarities, so what works with chicken generally works well with pork. 

Butter pork may sound a bit unappetizing. Pork is already considered fatty, adding butter may be a step too far. But it is not, only a small amount of butter is added. Cream is the main ingredient. You can use oil instead of butter. The result will still be very delicious, however its perhaps not a good idea to call it “oil pork’.

Adopted from Easily Good Eats

Butter pork

25g butter
2 tablespoons oil
500 g diced pork tenderloin (I used Svensk Rapsgris Karré)
1 onion, diced
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoon curry powder
Chili powder or fresh chilies (to taste)
30ml natural yogurt 
40ml tomato paste (or 1 cup tomato puree)
100 ml heavy cream
100 ml water or chicken stock (omit if using tomato puree)

1.      Heat butter and oil in a saucepan over medium heat.
2.      Add the onion and salt and cook until translucent.
3.      Add curry powder, ginger and garlic and cook until fragrant, about 2-3 minutes. Stir constantly
4.      Add pork pieces and cook until browned
5.      Reduce heat to low, add yogurt, tomato paste, cream and water and simmer covered for 30 minutes. Stir occasionally

Butter pork

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