There are many kinds of pork in the supermarket. Shredded pork, sliced meat, minced meat, pork belly, ribs and sticks are all boxed, but the price is a little high.

Pork slices with curry

The whole process consumes (1L) drinking water, which takes 60 minutes+

material

Curry powder 100g (buy curry meat powder with specified Indian flavor)

Pork tenderloin 1 kg+(sliced)

edible oil

Garlic 1 (size 10 petal)

6-7 slices of ginger (shredded)

1 large onion (shredded)

salt

7-8 strips of pepper (chopped)

3-4 pieces of curry leaves (more than 40 pieces)

Vanilla leaves 1 piece (cut tender)

2 tablespoons bowl with rich coconut juice.

Citrus juice 1 teaspoon

Sugar 1 teaspoon

Stir Chili sauce (CIRI BOH)

[Malacca morning/night market vegetable stalls or supermarket vegetable department are readily available. ]

The pot is about 200g g. RM5.oo, very convenient.

1 bottle (1 liter) of fresh water

Cucumber 1 strip (sliced)

working methods

1. First, dry-marinate the tenderloin slices with curry powder.

2, hot is burning oil, garlic and ginger salt.

3. Pour in Chili sauce/curry leaves, stir fry on low heat, spicy and pungent.

4. Add tenderloin slices, add curry powder, and start to stir fry on low heat. Note: sprinkle a few drops of water repeatedly in the sick room and shovel it to the bottom of the pot to prevent the ingredients from sticking to the pot.

5. When the ingredients look 7-8 minutes cooked, add chopped vanilla leaves/chopped finger peppers, and then add lime juice and sugar.

6. Continue to sprinkle a few drops of water repeatedly and shovel it to the bottom of the pot until the ingredients overflow with red oil.

7. Finally, add rich coconut juice, which is still slightly hot, shovel it to the bottom of the pot, and put it into a large bowl after the ingredients are fragrant.