Pork Curry Tinola
Creamy curried pork with green papaya and spinach
Prep Time5 mins
Cook Time1 hr
Course: Main Course
Keyword: chicken curry, pork curry, pork tinola
Servings: 4 people
Author: Vanjo Merano
- 1 ½ lb. pork shoulder cubed
- 1 Knorr Pork Cube
- 1 green papaya wedged
- 1 ½ cups spinach
- 2 cups coconut milk
- 1 ½ cups water
- ½ teaspoon curry powder
- 2 teaspoons turmeric powder
- 1 teaspoon chili garlic oil
- 1 onion chopped
- 2 thumbs ginger chopped
- 5 cloves garlic chopped
- 5 pieces Thai chili pepper
- Fish sauce to taste
Heat oil in a pan. Sauté garlic, onion, and ginger.
Once the onion softens, add the pork. Cook it while stirring occasionally until the color of the outer part turns light brown.
Add chili garlic oil and Knorr Pork Cube. Stir.
Pour the coconut milk. Cover the pan. Let boil. Continue cooking for 20 minutes using between low to medium heat.
Pour water into the pan. Cover and let it boil. Adjust the stove to the lowest setting. Continue cooking until the pork becomes tender.
Add green papaya. Cook in low heat for 7 to 10 minutes.
Add curry powder and turmeric powder.
Season with fish sauce and add chili peppers and spinach. Cover the pan and cook for 2 minutes.
Serve warm. Share and enjoy!
Calories: 536kcal | Carbohydrates: 17g | Protein: 37g | Fat: 37g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 466mg | Potassium: 1123mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1805IU | Vitamin C: 58mg | Calcium: 91mg | Iron: 7mg