It’s time for Tasty Tuesday!! 🙂
Make sure you remember to head on over to Lena’s page to check out all the fantastic foodiness and links over there! Oh, and you’ll be excited to know – she’s one of Lärabar’s newest brand ambassadors! Congratulations, Lena! ❤
Now, onto my Tasty Tuesday input!
I was in the mood for some curry but 1. didn’t want to make one of our old standbys and 2. didn’t want to spend the money on a restaurant (even though this place is on our list of ‘hell, yeah, let’s go eat there!’).
So, I made a Curried Pork in Phyllo!
Yes, I’m aware that’s lame and I need help with recipe naming. I’ll gladly take suggestions. I can’t figure out what else to call it. Curried Pork Log just sounds wrong to me and Curried Pork Pastry evokes strange thoughts – I mean, is it savory? Is it sweet? Is it confused?
Anyway, you’ll find Phyllo dough in your grocer’s freezer. Probably in the same area where you’d find puff pastry. Which is not the same thing. Don’t get them confused. And yes, apparently Phyllo can be spelled fillo.
Each package of phyllo comes with 2 separately packed rolls. You’ll only want to use one roll for this recipe. Otherwise, it’s too much phyllo. And, while delicious, sometimes too much of a good thing isn’t good.
And no, they won’t stick together to form a wreath or a circle. No matter how hard you try, how much you cuss, cry, or beg. So, don’t even bother.
So, even though it may not be the most beautiful creation in the world, once you slice yourself a piece and take a bite, you’ll forget all about it. Warm, flavorful, curried pork nestled into a flaky crust? WIN!
We topped our individual pieces with a little of this Thai Chili & Ginger sauce for a sweet and spicy addition to the curry. It was lovely. It’s also pretty tasty if you just want to drink some straight from the bottle. 😉
Curried Pork in phyllo
serves about 6-8 people
1 pound ground pork
Salt and pepper, to taste
1/2 small onion, finely chopped
1/2 orange bell pepper, finely chopped
4 garlic cloves, minced
4 teaspoons curry powder
1 teaspoon ground ginger
4 tablespoons dry sherry
1 teaspoon soy sauce
1 tablespoon sugar
1/4-1/2 teaspoon cayenne pepper
1. Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray.
2. Heat skillet over medium high heat. Add pork; cook, breaking into small pieces, until no longer pink. Add onions and bell pepper and cook 5-8 minutes, or until onions are translucent. Add garlic and cook until fragrant, stirring constantly, about 1 minute.
2. Mix in remaining ingredients and cook 2-3 minutes.
3. Unroll one roll of phyllo dough and separate in half (sheets should come right apart). Spread half of pork mixture on one set of phyllo and roll up; place seam side down on prepared baking sheet. Spread remaining mixture on other phyllo sheets and roll up; place seam side down on prepared baking sheet. Spray tops of phyllo with cooking spray.
4. Bake 20-25 minutes or until phyllo is deep golden and crispy. Serve immediately.
Talk to me: Have you ever cooked with phyllo? What about puff pastry? What’s your favorite recipe?