Best 5 Ginger Curry Pork And Rice Recipes

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Indulge in a culinary journey to the vibrant streets of Asia with our tantalizing Ginger Curry Pork and Rice recipe. This delectable dish combines the bold flavors of ginger, curry, and succulent pork, creating an aromatic and flavorful experience. Perfectly balanced with fluffy rice, this dish is sure to satisfy your taste buds and transport you to the bustling markets of Southeast Asia.

In addition to the main recipe, we've included two irresistible variations to cater to different dietary preferences and spice levels. Our vegetarian-friendly Ginger Curry Tofu and Rice offers a flavorful alternative for those seeking a plant-based option. For those who crave a bit more heat, our Ginger Curry Pork and Rice with Extra Spice delivers an exhilarating kick that will leave you craving more.

Whether you're a seasoned cook or just starting your culinary adventure, our Ginger Curry Pork and Rice recipes are easy to follow and packed with flavor. So, gather your ingredients, prepare your taste buds, and embark on a delicious escapade with us. From the first bite to the last, this dish is sure to leave you satisfied and craving more.

Let's cook with our recipes!

CURRIED PORK WITH RICE



Curried Pork with Rice image

Healthy and easy to make ahead when you don't know what to make for dinner...just pull it out of the freezer and heat

Provided by TishT

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces boneless pork sirloin
1 large apple
1/4 cup chopped onion
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon cornstarch
2 cups skim milk
3/4 cup quick-cooking white rice
1/4 cup raisins

Steps:

  • Trim fat from pork and thinly slice meat into bite-size strips.
  • Peel, core, and chop apple.
  • Coat a COLD large skillet with cooking spray.
  • Preheat the skillet.
  • Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
  • Set aside.
  • Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
  • Cook and stir till apple and onion are tender.
  • Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
  • Cook and stir till mixture is thickened and bubbly.
  • Then cook and stir for 2 minutes more.
  • Stir in pork, UNCOOKED rice, and raisins.
  • Divide pork mixture among 4 individual baking dishes.
  • Cover with foil; seal, label, and freeze.
  • CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
  • oven for 55 to 60 minutes or until heated through.
  • Stir before serving.
  • MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
  • Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.

GINGER CURRY PORK AND RICE



Ginger Curry Pork and Rice image

Make and share this Ginger Curry Pork and Rice recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 (4 ounce) boneless center cut pork chops
1/8 teaspoon black pepper
1 dash salt
1 tablespoon vegetable oil, divided
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/2 teaspoons grated peeled fresh ginger
1/2 cup chopped onion
1/2 teaspoon red curry paste
1 cup reduced-sodium fat-free chicken broth
2 tablespoons chopped dried apricots
1 teaspoon honey
1 garlic clove, minced
1 1/2 cups hot cooked basmati rice
2 tablespoons thinly sliced green onions

Steps:

  • Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned.
  • Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
  • Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
  • Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
  • Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
  • Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.

Nutrition Facts : Calories 236.8, Fat 7.1, SaturatedFat 1.7, Cholesterol 43.1, Sodium 180.7, Carbohydrate 23.6, Fiber 0.9, Sugar 4.6, Protein 18.7

GINGER GARLIC PORK WITH SIZZLING RICE



Ginger Garlic Pork with Sizzling Rice image

Provided by Guy Fieri

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 26

2 cups jasmine rice, rinsed
4 cups water
Vegetable oil, for frying
2 pounds pork tenderloin, silver skin removed
2 tablespoons soy sauce
1 teaspoon dry mustard
3 tablespoons rice wine vinegar
1 cup all-purpose flour
3 tablespoons cornstarch
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
3 tablespoons canola oil
1 large yellow onion, diced
3/4 cup diced fresh ginger
3/4 cup diced garlic
1 tablespoon freshly cracked black pepper
1 cup white wine
2 cups water plus 4 tablespoons
2 cups low-sodium chicken stock
4 tablespoons soy sauce
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup diced green onions, for garnish

Steps:

  • To make Da Sizzling Rice: Add rice and water to a small saucepot and bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from heat and let sit 30 minutes. Transfer the rice to a baking sheet and cool to room temperature. Preheat the oven to 200 degrees F. Put the rice into the oven and let it dry out for 1 hour.
  • Heat 2 cups of oil to 350 degrees F. in a heavy-bottomed pan over medium heat. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. Set aside on a plate.
  • To make Da Pork: Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.
  • To make Da Gravy: In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened.
  • For Da Plate up: Transfer the rice to a serving platter, and arrange the pork on the platter. Top with the gravy and garnish with the green onions.

HOME-STYLE PORK CURRY WITH CAULIFLOWER RICE



Home-style pork curry with cauliflower rice image

Lighten up curry night with this healthy recipe - pulse cauliflower in a food processor for a rice-like texture that's much lower GI

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 15

425g lean pork fillet (tenderloin), cubed
2 tbsp Madras curry powder
2 tbsp red wine vinegar
1 tbsp rapeseed oil
1 large onion , finely chopped
2 tbsp finely shredded ginger
1 tsp fennel , toasted in a pan then crushed
1 tsp cumin , toasted in a pan then crushed
400g can chopped tomatoes
2 tbsp red lentils
350g pack baby aubergine , quartered
1 reduced-salt vegetable stock cube
1 medium cauliflower
good handful coriander , chopped
cumin seeds , toasted (optional)

Steps:

  • Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.
  • Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.

Nutrition Facts : Calories 309 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium

SPICY GINGER PORK NOODLES WITH BOK CHOY



Spicy Ginger Pork Noodles With Bok Choy image

Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1/4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
Black vinegar, for serving

Steps:

  • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
  • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
  • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose the right cut of pork: Pork shoulder or pork butt is the best choice for this recipe, as it is a fatty and flavorful cut that will hold up well to the long cooking time.
  • Brown the pork before cooking: Browning the pork in a pan before adding it to the slow cooker will help to develop its flavor and give it a nice caramelized color.
  • Don't overcrowd the slow cooker: Make sure there is enough space in the slow cooker for the pork to cook evenly. If the pork is too crowded, it will not cook properly.
  • Cook the pork on low for 8-10 hours: This will allow the pork to become tender and fall apart easily.
  • Add the vegetables and ginger-curry paste towards the end of the cooking time: This will prevent the vegetables from becoming overcooked and mushy.
  • Serve the pork with rice or your favorite side dish: This dish is also great served over noodles or mashed potatoes.

Conclusion:

This ginger curry pork and rice recipe is an easy and delicious way to enjoy a classic comfort food dish. The pork is tender and flavorful, the ginger-curry sauce is rich and aromatic, and the rice is the perfect accompaniment. So next time you're looking for a hearty and satisfying meal, give this recipe a try!

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