From the Silver Spoon
2 tbsp olive oil
4 spare-rib chops
1 tsp curry powder
1 tbsp double cream
2 tbsp warm vegetable stock
Heat the butter and oil in a pan, add the chops and cook turning occasionally, until browned all over. Add the brandy and cook until it has evaporated. Mix together the curry powder, cream and stock in a bowl and add to the pan. Cover and simmer for 15-20 minutes. Transfer to a warm serving dish.
Pork, curry and cream is an incredible combination; it’s not really a combination you see much in Singapore or asian countries, but it seems to be a relatively common thing in Europe. I have seen it in a french cookbook and now this recipe is from the Italian Silver Spoon. Honestly, I think pork is the best meat for curry; the curry spices really bring out the flavours of the pork, complementing it so well.
Ok, I think I am going through a pork phase these days, partly because I am really sick of chicken and also because I managed to get hold of really cheap but good quality pork shoulder steaks. They are happily sitting in my freezer.
Update: Cooked this again. Decided to do a spin to the recipe by using the curry cream sauce as a pasta sauce. I mixed it with fresh leaf spinach and tomatoes for the pasta. Helps to reduce the sharpness of the curry if you added too much.