Winnie is another talented cook in the South Arm Community Kitchen. Her dishes are usually very elaborate and involve lots of chopping, dicing and slicing.

Winne made three dishes in South Arm’s cooking club meeting. She intended to make four dishes but we do not have enough time for the fourth dish. The three dishes are:

• Pork with Curry Sauce
• Vegetarian Tempura
• Whole Wheat Pancake

The main dish is Pork with Curry Sauce. Winnie made a huge pot and everyone got some to bring home for the family to try. If you like spicy food, you should try this out. Instead of just cooking the pork, she takes the trouble to deep fry the pork. This gives the meat that extra crunch.

Ingredients

• 1 lb pork, cubed
• 2 cups diced onions
• 2 lbs potatoes, cut into chunks
• 1/2 cup sliced carrot
• 1/2 cup yellow pepper
• 1/2 cup red pepper
• 1 cup bean curd stick, soak in water to soften
• 3 tablespoons curry powder
• 1 teaspoons salt
• 2 teaspoons sugar
• 5 cups cold water

Marinates

• 2 tablespoons soy sauce
• 2 teaspoons sugar
• a teaspoon garlic powder
• a teaspoon Chinkiang vinegar
• a teaspoon Salt-baked chicken seasoning (optional)
• 1 tablespoon water
• 1 tablespoon cornstarch
• 4 tablespoons oil

Click on the link below for the instructions.

Instructions

Marinate the cubed pork with soy sauce, sugar, garlic powder, Chinkiang vinegar and salt-baked chicken seasoning for at least half an hour.

Peel, cut, slice and dice all other ingredients like potatoes, carrots, bean curd stick, sweet peppers and onions.

Fry the onions with some oil in a wok until fragrant. Add the carrots and curry powder and stir fry for a minute.

Add the potatoes. If you like more crisp potatoes, you may deep fry or bake the potatoes first until golden brown.

Stir fry until all the potatoes are coated with the curry powder. Add the bean curd sticks, 5 cups of water, salt and sugar to the potatoes and simmer on low.

While simmering the potatoes, add cornstarch, water and oil (in the marinates section) to the marinated pork and mix well.

Deep fry the pork in batches until golden brown.

Briefly fry the sweet peppers.

Add the fried pork and sweet peppers to the simmering potatoes curry sauce. Thicken the curry sauce with cornstarch solution if needed. Serve the Pork with Curry Sauce with steam rice.