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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pork and vegetables in a container for marinating. | 2. In a small skillet, slowly heat the curry and turmeric until smoky, but not burnt. | 3. Placed the spices over the pork along with the wine and orange juice. | 4. Mix together, cover and refrigerate, preferably overnight. | 5. Preheat oven to 350°F. | 6. Remove the pork from the marinade (reserving the marinade). | 7. Heat oil in a large pan until hot. | 8. Add pork and sear on all sides. | 9. Remove the pork and place into an oven proof pot with a lid (dutch oven). | 10. Add the onions and celery to the pan and saute until soft. | 11. Add the flour and slowly stir in the marinade. | 12. Cook until reduced by half. | 13. All the beef broth and raise the heat. | 14. When the liquid boils, pour it over the pork and cover. | 15. Place into the oven for at least 2 1/2 hours (or cook in a slow cooker). | 16. Serve with coconut rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt	2	lb	cubed	806.9352	0.0	179.5204	4.5333
onion	1		diced	64.0	14.944	1.76	0.16
celery	3	stalks	diced	30.72	5.7024	1.3248	0.3264
curry powder	1/2	cup		156.0	26.7984	6.8592	6.7248
turmeric	1/4	cup		112.32	24.1704	3.4848	1.17
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
white wine	1	cup		-	-	-	-
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
oil	1/4	cup		448.95	0.0	0.1435	50.9835
beef broth	1	cup		16.8	0.096	2.736	0.528

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.