Caril de Porco com Couve e Cogumelos, Amendoim e Coco (Pork & Kale Peanut Coconut Curry)

Caril de Porco com Couve e Cogumelos, Amendoim e Coco (Pork & Kale Peanut Coconut Curry) ingredients

• 1.25 lbs pork tenderloin
• 2 tbsp olive oil
• 1 medium red onion
• 3 cloves garlic
• 1 inch piece fresh ginger
• 8 oz cremini mushrooms
• 1 tbsp curry powder
• 0.5 tsp red pepper flakes
• 1 cup chicken or vegetable broth
• 13.5 oz can full-fat coconut milk
• 0.5 cup smooth peanut butter
• 1 tbsp soy sauce (or tamari)
• 1 tsp rice vinegar
• 5 oz kale
• to taste salt
• to taste black pepper
• 0.25 cup roasted peanuts
• 2 stalks green onions

How to make Caril de Porco com Couve e Cogumelos, Amendoim e Coco (Pork & Kale Peanut Coconut Curry)

1. Trim any silver skin from the 1.25 lbs pork tenderloin, then cut it into 1-inch thick medallions. Season generously with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork medallions for 2-3 minutes per side until nicely browned, then remove from the pot and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add 1 chopped medium red onion and cook for 5-7 minutes until softened and lightly caramelized.
4. Stir in 3 minced garlic cloves and 1 inch of grated fresh ginger, cooking for 1 minute until fragrant. Add 8 oz sliced cremini mushrooms and cook for 5-7 minutes until they have released their liquid and browned.
5. Stir in 1 tablespoon curry powder and 0.5 teaspoon red pepper flakes. Cook for 30 seconds to 1 minute, stirring constantly, until aromatic.
6. Pour in 1 cup chicken or vegetable broth and the 13.5 oz can of full-fat coconut milk. Whisk in 0.5 cup smooth peanut butter until fully dissolved and the sauce is smooth.
7. Return the seared pork medallions to the pot. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the pork is tender and cooked through.
8. Stir in 1 tablespoon soy sauce (or tamari for gluten-free) and 1 teaspoon rice vinegar. Add 5 oz destemmed and roughly chopped kale to the pot, stirring until it wilts into the sauce, about 3-5 minutes.
9. Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed. If the sauce is too thick, add a splash of broth or water.
10. Serve hot with brown rice or noodles, garnished with 0.25 cup roasted peanuts and 2 sliced green onions.

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