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Nutrition Facts
Serving Size 1 (119g) Recipe makes 6 servings
Calories 138
Calories from Fat 63		(45%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 47mg		1%
Potassium 320mg		9%
Total Carbohydrate 1.7g		0%
	Dietary Fiber 0.1g	0%
	Sugars 1.0g
Protein 16.4g		32%
detailed view... how is this calculated?

Curried Pork Bites

Recipe #29554 | 1¾ hours | 25 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Derf
May 29, 2002

Also great with beef, lamb, chicken or turkey. Makes a nice appetizer, or double recipe for main course. From B H & G

SERVES 6 (change servings and units)

Ingredients

2 tablespoons garam masala or curry powder
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon cooking oil
1/8 teaspoon cayenne pepper
1 lb pork tenderloin, cut into 1 to 1 1/2 inch cubes (I have used other cuts of pork, because it's marinated overnight, can also use lamb, beef, chicken a)
1/2 cup plain yogurt
2 tablespoons snipped fresh cilantro

Directions

1
Combine garam masala, onion, ginger, oil, and cayenne pepper in a medium mixing bowl.
2
Stir in pork, working spice mixture into meat with fingers.
3
Thread the meat onto metal skewers, leaving 1/4 inch between pieces, cover and refrigerate for 1 to 24 hours.
4
Place pork skewer on the lightly oiled rack of the grill directly over medium heat.
5
Grill for 12 to 15 minutes or until the juices run clear, turning once.
6
Meanwhile, stir together yogurt and cilantro in a small serving dish.
7
Cover and chill until serving.
8
To serve, use a fork to remove grilled pork cubes from skewers.
9
Arrange on a tray around yogurt mixture.
10
Serve pork cubes with toothpicks.

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Featured Reviews for This Recipe

From: karen in tbay

On Aug 28, 2009

Awesome, wish I had remembered to make up the dipping sauce because I do have cilantro in the garden. This is a repeat recipe for sure.

1 person found this review helpful

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From: Mirj

On Sep 23, 2002

Great recipe! For religious reasons I used lamb instead of pork and left out the yogurt altogether, and it was totally yummy! It's the fresh ginger that really gives this recipe the extra oomph. I used wooden skewers that I soaked first in water for about half an hour. I marinated the lamb for about 3 hours in the fridge, and then placed the skewers over our gas grill. My upstairs neighbor stuck her head out to ask me what that wonderful smell was, and she ended up with a skewer of her own, which she loved. Thankfully most of my neighbors weren't home at the time, or else I would have been giving out so many sample there would have been none for us to enjoy. I can wait to try this with chicken breast! Thanks Dorothy, I never enjoyed "pork" as much as I did yesterday.

3 people found this review helpful

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From: justcallmetoni

On Apr 23, 2006

Couldn't decide between the curry powder and garam masala so I made mine with a combination. To save precious shelf space in the fridge, I let cube marinate in a bag and skewered them the next day just befor cooking on my indoor grill. The paste was a little thick so I added a tablespoon of water. The pork was simply devine and I would change a thing. The sauce was good but a little mild - I guess to counter the spicy meat. Chilehead that I am, I added some extra cilantro and some cayenne. Great recipe Derf!

2 people found this review helpful

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