Indian Spinach and Pork

As you well know by now I do have a pretty good relationship with my WOK.

For only 1 or 2 people producing a delicious meal in no time and with no fuss and most of all without lots of washing-up, a wok is the perfect tool for somebody who is always on the go and often running short of time.

So, therefore I share with you today my recipe for yesterday’s lunch.

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I remembered I had bought a bunch of “Palak” the South Indian equivalent of our Spinach and it needed to be used fairly quickly. I also had some pork left over from a Pork Vindaloo dish. Some nice fresh peanuts I had just bought winking at me from their jar – and so very quickly I had assembled everything I needed and just 30 minutes later (that included the time to take some pictures for you to see) I was able to sit at the table and enjoy my “Spinach and Pork Stir Fry”.

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So, for 1 slightly hungry person you will need:

3 x spring onions, I used only the white, cut into rings
1 x small piece of fresh ginger, very finely chopped
2-3 x garlic cloves, very finely chopped
Some pork (appr. 100 gr), cut into small mouth sized pieces
1 x Tbsp Soya sauce
1 x tsp Honey (or less if you don’t like it too sweet)
2 x tsp lemon juice
1 x bunch of fresh Palak or appr. 150-200 gr fresh spinach, well washed, keep aside in a colander to lose some of the water
1 x tsp Oil
1 x small handful of fresh Peanuts
Salt and Pepper to your taste

To cook:

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Heat Wok with the oil on medium heat. After 2 minutes add your Peanuts, Garlic and Ginger, keep stirring, add Pork and continue stirring for app. 2 minutes or so.

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Add the prepared Palak/Spinach and all the Spring onion rings; stir and cook for a further 2 minutes.

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Mix honey, lemon juice and Soya sauce together and add to the wok. Finally check, and if needed, add salt and pepper.

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Since I like my Palak/Spinach slightly crisp I continue cooking for 2-3 more minutes.

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And that’s it! Ready. Serve with rice.

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Guten Appetit!

Namaskaram, Carina

31 thoughts on “Indian Spinach and Pork

  1. You have a lot of fun in your kitchen! So many good meals, and great conversations. Wish I could drop by this afternoon. But coming to your blog is the next best thing! Have a wonderful day.

  2. It’s great that am getting your posts in my reader. We had a tea chest like the one in your final pic. That’s a long time ago now. Pork and spinach is a lovely combination.
    Best,
    Conor

  3. *smile* Thanks for making me think outside the square ’cause have always made Suar Palak ka Gosht as a slow-cooking ‘stew’ and you know I love stirfries! Not a curry naturally but I do want to taste the flavour combo soonest . . . so practical! And actually saying a big ‘hello’ to China in my opinion🙂 ! My problem with using spinach in these recipes is that no one ever realizes most will end up with spinach strips twixt their teeth . . . hilarious!! Oh: am also grinning at ‘mouth-sized’ pieces . . . hmm: that would kind’of depend, would it not ? . . . .

  4. 🙂🙂🙂 – as always I have to smile when I read your comments first thing in the morning (your replies arrive here at the crack of dawn) also because I believe to “read you” between the written lines🙂🙂. Spinach twixt the teeth? – maybe one of the many reasons why toothpicks are served even in 5-star hotels!🙂🙂🙂

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