Curried Pork with Vegetables
|Pork shoulder||1 Pound, cut into 1 inch cubes|
|Pepper||1⁄2 Dash (1 Speck)|
|Fat/Salad oil||1 Tablespoon|
|Sliced peeled onions||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Finely sliced celery||2 Cup (32 tbs) (Or Thinly Slivered)|
|Brown rice||1 Cup (16 tbs)|
|Boiling water||10 Cup (160 tbs)|
Dredge pork with 1 tablesp flour mixed with 1/2 teasp salt and speck pepper.
Brown meat on all sides in fat in skillet.
Then cook onions until tender in same fat.
Stir in 3 tablesp flour, 1 1/2 teasp salt, and curry powder.
Stir until thickened and boiling.
Add meat and celery, cover, and simmer 45 min., or until meat is tender.
Meanwhile, cook rice for 30 min., or until tender in the boiling water with 3 teasp salt.
Arrange rice on hot platter with curried pork around it.
Calories 553 Calories from Fat 207
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 8.5 g42.4%
Trans Fat 0.1 g
Cholesterol 84.8 mg28.3%
Sodium 1649.4 mg68.7%
Total Carbohydrates 57 g18.9%
Dietary Fiber 3.6 g14.3%
Sugars 7.6 g
Protein 29 g58.2%
Vitamin A 8.1% Vitamin C 4.9%
Calcium 21.5% Iron 18.7%
*Based on a 2000 Calorie diet