Curry and honey pork saute with bite-size vegetables
For 6 persons
Preparation time : 25 min
Cooking time : 30 min
- 11/4 kg (23/4 lb) deboned pork loin, diced
- 10 cl (31/2 fl.oz) white wine
- 15 cl (5 fl.oz) veal stock
- 1 tbsp honey
- 1 tsp flour
- 20 g (1 oz) butter
- 1 tsp curry powder (or more according to taste)
- 20 cl (11/2 tbsp) olive oil
- Bunch of fresh basil
- Fine sea salt, Ground pepper
Vegetables
- Small bunch of carrots with their tops
- 500 g (18 oz) Broccoflower (or other green vegetable)
- 500 g potatoes (e.g. Touquet Ratte)
Wash and peel the various vegetables. Chop into small pieces. Over a high heat, pour the olive oil into a HEXAGON sauté pan, then brown the diced meat well (to ensure it stays tender). Finally, add the butter, curry powder, flour, salt and pepper. Continuously stir all the ingredients for approximately 5 minutes, then add the honey. Leave to simmer after adding the wine, vegetables and veal stock to just cover the meat. Place a lid over the pan and allow to cook for approximately 25 minutes. Adjust the seasoning and thicken the sauce as necessary by making a roux. Serve immediately!
For those who like sweet n’ sour food, why not add caramelised diced apples to your recipe by incorporating them into the HEXAGON sauté pan?
