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Pork Curry with Apples and Chinese Noodles

pork, curry

1-1/2 pounds boneless fast-fry pork chops
1 tablespoon oil
4 teaspoons ground coriander
4 teaspoons ground cumin
4 teaspoons ground turmeric
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
1/2 teaspoon fennel seeds
1 large onion; sliced
2 cloves garlic; minced
1 tablespoon gingerroot; minced
2 red-skinned apples; cored and cubed
1 cup chicken stock
1 package (12 oz) precooked Chinese noodles
1 cup plain yogurt
1 tablespoon liquid honey; minced
1 tablespoon all purpose flour; minced
1/3 cup fresh coriander or parsley
1/4 cup peanuts
1/4 cup raisins

Trim fat from pork; cut across the grain into 3/4-inch wide strips. In large nonstick wok, heat 1 teaspoon of the oil over high heat; brown half of the pork on all sides. Transfer to plate. Repeat with another 1 teaspoon of the oil and the remaining pork. Reduce heat to medium-low; add remaining oil, ground coriander, cumin, turmeric, salt, hot pepper flakes and fennel; cook, stirring, for 1 minute. Add onion, garlic and ginger; cook, stirring often, for 5 minutes. Add apples; cook, stirring often, for 5 minutes. Pour in stock and bring to boil. Reduce heat and stir in pork; cover and simmer for about 3 minutes or until barely pink inside. Meanwhile, cook noodles in large pot of boiling salted water for 1 to 2 minutes or until tender; drain. Combine yogurt with honey; sprinkle flour over top and stir to mix well. Add to pork mixture along with noodles; toss well. Sprinkle with fresh coriander, peanuts and raisins. Total fat: 96 g.

Contributor: Canadian Living Magazine (March, 1997)

Yield: 6 servings

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