Recipe: My Pork Curry Stir-Fry

Name: My Pork Curry Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 21 oz (600 g) pork tenderloin; 1 small red bell pepper; 1 large onion; 1 tablespoon soy sauce; 1 teaspoon strong mustard; 2 tablespoons raisins; 1 tablespoon cornstarch (or flour); 2 tablespoons curry powder; Fresh flat parsley chopped (or fresh coriander chopped); Olive oil; Salt and freshly ground pepper

By smtpat 3.3/5 (4 reviews)

Recipe My Pork Curry Stir-Fry - Chef recipe — Photo: ivan couet aftouch-cuisine

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 serv.

Discover this pork curry stir-fry, a chef's recipe that combines the tenderness of pork tenderloin with spiced and exotic flavors. Between the acidity of raisins, the depth of curry and the freshness of red bell pepper, this colorful dish offers a subtle harmony of textures and tastes. Ready to elevate your table with chef-inspired cuisine?

Ingredients for 4 servings

Adjust for

servings

21 oz (600 g) pork tenderloin
1 small red bell pepper
1 large onion
1 tablespoon soy sauce
1 teaspoon strong mustard
2 tablespoons raisins
1 tablespoon cornstarch (or flour)
2 tablespoons curry powder
Fresh flat parsley chopped (or fresh coriander chopped)
Olive oil
Salt and freshly ground pepper

Step-by-step directions

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 410°F (210 °C) (gas mark 7).

9 Serve immediately very hot with a side dish, such as Semmel Knoedeln for example, and a salad.

A chef's advice

This pork curry stir-fry finds its place at both everyday tables and festive dinners. Ideal during autumn and winter evenings, it generously fills plates when red bell peppers reach their peak. Historically, this fusion between Asian techniques and Indochinese spices marked French tables upon the return of colonials, shaping a now emblematic mixed cuisine. The mustard-curry-raisin combination creates a sauce of remarkable depth, where subtle sweetness dialogues with soy umami. Accompany this dish with Semmel Knoedeln for their savory tenderness, or basmati rice for a lighter version. For wine pairings, prefer a Côtes-du-Rhône white with mineral notes, or an Alsatian Gewurztraminer whose natural spice resonates with your spices. This Chef's recipe cooks quickly over high heat, preserving pork tenderness. It suits perfectly for meals with friends or family.

Frequently asked questions

Can you replace cornstarch with another thickener?

Yes, one tablespoon of regular flour works just fine. Or even two teaspoons of liquid honey for a subtler binder. Key point: add the thickener when everything is hot, then stir for 2-3 minutes minimum to thicken without lumps.

How long does this stir-fry keep in the fridge?

Three days maximum in a sealed container. You can also freeze for up to four weeks. When thawing, reheat gently in a pan with a drop of oil, stirring regularly. Avoid the microwave, which makes the meat rubbery.

How do you prevent the pork from drying out during cooking?

Secret: high heat first (5 minutes) to sear the dices well, then lower to medium heat once you add the onion. The sauce should simmer 10 minutes maximum. Stop as soon as it thickens. Any longer and the tenderloin becomes tough. Slightly undercooked is better.

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Wine Pairing

Côtes du Brulhois South-West France

Explore all French wines ›

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Did you know?

What is the traditional Lyonnais dish made with liver, heart and kidneys?

Morteau Sausage Lyonnais Offal Lyonnais Andouillette

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