1 Cut the pork into small cubes (or strips) and set aside.
2 Wash and dry the bell pepper, remove the stem and white parts, then cut into small cubes.
3 Peel and finely slice the onion.
4 In a sauté pan, heat two tablespoons of olive oil and brown the pork for a few minutes.
5 Add the onion and bell pepper and continue cooking over high heat for 5 minutes.
6 Add the curry powder, raisins, cornstarch, mustard, and salt, mix well.
7 Continue cooking for about 10 minutes over medium heat until the sauce thickens, stirring constantly.
8 Sprinkle with coriander, paprika, Espelette pepper, or parsley and cook for 3 minutes in a preheated oven at 210 °C (410°F) (gas mark 7).
9 Serve immediately very hot with a side dish, such as Semmel Knoedeln for example, and a salad.
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