4 Serves
68 Mins
Clean and cut the pork shoulder into bite-sized cubes using a chef's knife on a cutting board.
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KenyanVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
76 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
432 mg / 1,250 mgPotassium
732 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a large heavy-bottomed pot, heat the oil over medium heat and sauté the chopped onions and minced garlic until golden brown.
Add the pork cubes to the pot and sear until browned on all sides, then stir in the curry powder and salt and pepper to taste.
Pour in enough hot water to cover the meat, bring to a boil, then reduce heat to low and simmer until the pork is tender.
Stir in the signature souring agent and finish cooking for a few minutes before serving hot.
14
g52
g8
g
British
Scottish