Pork Curry

3 tbsp vegetable oil

1 large potatocut into medium dice

1 large carrotcut into medium dice

4 garlic clovesminced

1 medium red onionminced

1 kg pork shoulder or pork menudo cut

2 tbsp fish sauce

4 tbsp curry powder

1 tbsp paprika powder

ground black pepperto taste

1 ½ cups coconut milk

2 cups coconut cream

1 large green bell peppercut into medium square

1 siling haba

Fry vegetables

In a pan over medium heat, fry potatoes, carrots, and bell peppers in oil until the edges are lightly browned and a crust has formed. Remove from pan.

Saute

In the same pan, saute the garlic and onions for a few minutes. Add pork and cook until evenly browned.

Season

Add the fish sauce, curry powder, paprika, and pepper. Saute for a few minutes.

Deglaze and tenderize

Add coconut milk and let it simmer until pork is softened.

Simmer

Add the coconut cream, and bring to a boil. Return the potatoes, carrots, and bell pepper then add the siling haba. Cover and simmer for about 20 minutes. Serve.

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