Paupiettes de porc au curry d'automne (Pork Rolls with Autumn Curry)
Paupiettes de porc au curry d'automne (Pork Rolls with Autumn Curry) is a modern Saint Pierre recipe for a classic curry of stuffed pork rolls in a curry of autumnal vegetables. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Pork Rolls with Autumn Curry (Paupiettes de porc au curry d'automne).
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This week at my butcher's, I was craving some beautiful pork rolls. However, I wasn't really keen on preparing them the traditional way, so I came up with the idea, since I had some pumpkin leftover, to make an autumn curry.
Ingredients:
4 pork paupiettes (rolls) [for preparing your own see the paupiettes de porc recipe]
4 large tomatoes (tinned are fine in this ecipe)
2 onions
2 garlic cloves
2 golden apples, peeled and diced
1 piece of ginger, grated
150g pumpkin, cubed
150g sweet potato, cubed
1 tbsp Madras curry powder
120ml chicken stock
Juice of half a lemon
olive oil for frying
Salt and freshly-ground black pepper, to taste
Method:
Peel and cut all the vegetables and fruit into small cubes. Pour the lemon juice over the apples to prevent oxidation.
In the same pan, fry the onions, garlic, ginger, pumpkin cubes, and sweet potato for about 5 minutes, or until starting to colour. Scatter over the curry powder and stir fry for 1 minute until aromatic. Now add the tomatoes, chicken stock, and season to taste with salt and black pepper.
Bring to a boil then return the pork roulades to the pan. Reduce to a simmer and cook gently over low heat for at least 45 minutes, until all the ingredients are tender and cooked through and the gravy has thickened.
Serve hot, accompanied by plain white rice.
serving.
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