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Ginger-Curry Pork with Green Beans
This quick meat and vegetable curry starts as a stir-fry and finishes as a braise. Boneless pork shoulder has a rich, full flavor; slicing it thin before cooking counters its chewiness. Green beans cook alongside, absorbing the spiced broth and providing a fresh, vegetal contrast. We use curry powder as a flavor base, but like to add whole spices to amp the intensity.
4
Servings
35 minutes
Ingredients
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2
tablespoons neutral oil
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1
pound boneless pork shoulder, trimmed, cut into 2-inch strips and sliced ¼ to ⅛ inch thick
Directions
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01In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the pork, curry powder, 1½ teaspoons salt and ½ teaspoon pepper. Cook, stirring once or twice, until the pork is well browned, about 4 minutes. Add the onion, ginger and cardamom; cook, stirring, until the onion is browned, about 2 minutes. Add the beans and 1½ cups water; bring to a simmer, scraping up any browned bits. Cover partially and cook, stirring occasionally, until the beans are tender and the sauce clings to the meat, about 15 minutes. Remove and discard the cardamom, then taste and season with salt and pepper.
Reviews
August 22, 2022
Excellent, I simmered longer
I made this dish with no cardamom, but a cinnamon stick and the curry leaves. At first, I wasn’t sure if it would have the kick I was looking for, but after a bit I realized that the flavors are more subtle and interesting than the brute force that some curry dishes may have. I also simmered longer than the 15 mins, maybe 20+, because I was more concerned about the meat tenderizing and a thicker sauce than worrying about the green beans being over cooked.
June 14, 2022
Simply and Excellent
Make with chicken, but really good!!!
August 9, 2024
Nothing special
Not sure I'd go with the shoulder, I think of that more for a slow roast. The spices were decent but nothing special, and my version was too soupy.
May 24, 2026
Too much Cardamom
My Cardamom is a year old so a) used 5 pods and b) though "crushed" meant de-husked and coarsely ground.
Was good but maybe more Cardamom than necessary. Also, used pork tenderloin (cause that's what I had so that's what I did;-) so maybe less fat meant it didn't become a "glaze" as much as the recipe sounded. Either way, Good basic concept and will make again with tweaks
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This was delicious and so easy to prepare. It was perfect with just white rice. The only changes I made were grinding the cardamom and mixing it with the other spices, and I did cut the recipe in half for serving just two.