Saturday was day 1 and so far after two days of this challenge, I have not had any desire to kill or maim anyone except for my football team, the Buffalo Bills. They were ranked better than they have been in years and are getting smoked in the first game of the year. Oh well it is only one game there are 16 more to suffer through.

With the start of this challenge I needed to get rid of all the wheat and gluten food in the house and the food bank in our area is the winner? in that they will receive a big box of items that I am sure if they knew wheat and gluten could do to someones health they would call the police.

Now that a lot of food has left the building we needed to get started on making lunches and dinner for the week as we both have little time with the commute and workouts that we do 4 times a week. I have not had pork in while and wanted to do a different curry than the same old stuff. The winner was Pork Curry with Mango. I think I mentioned that I lived in India and travelled in SE Asia for while and during that time I tried lots of food. This is a combination of a few recipes and is a bit sour if you are not used to it. This curry will not look like a typical curry that north americans are used to seeing as it is not the usual colour. In Asia curries are similar to a north american stew.

Ingredient list – 1.5lbs/650 g of Pork Fillet/Tenderloin, 2 tbsp fish sauce(Nam Pla), 2 tsp Lime Juice, 6 shallots finely sliced, 5 tbsp of coconut oil, 1 small unripe mango peeled and Julienne, 1 tbsp Thick tamarind water salt and pepper, one 200 g can of sliced bamboo shoots.

Paste mix – 4 large garlic cloves, 1/4 tsp of shrimp paste, 2 tsp fresh ginger, 2 large red chillies seeded and finely chopped

Paste mix Pork Curry

Paste Mix for Pork Curry

Pork Curry with mango ingredients


What to do – FIRST – marinate pork in the mixture of fish sauce and lime juice for at least 20 minutes

The make the paste by crushing the paste ingredients in a mortar and pestle until smooth.

Mortar and pestle

Pounding the paste

Heat the oil in a wok or fry pan. Then fry half the pork over a moderate heat for a few minutes. Remove with slotted spoon and repeat with the rest of the pork then remove the pork and set aside to drain on a paper towel.

There should be enough oil left over for the next step, if not add some. Heat the oil again over moderate heat then stir fry the shallots for 2 minutes. Reduce heat to low add the paste from the mortar and stir 2-4 minutes. Add 1 1/4 cups of hot water, stir and bring to a boil. Put in the tamarind water. Simmer until the sauce is reduced by half. Then adjust the seasonings to your taste.

Return the pork to the wok and add the sliced bamboo shoots, stir to mix and continue cooking for 5 minutes. Serve with rice or side of salad.

Finished Pork Curry with Mango

Finished Pork Curry with Mango