Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, turnip & pork belly curry stir-fry. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Turnip & Pork Belly Curry Stir-fry is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Turnip & Pork Belly Curry Stir-fry is something which I’ve loved my whole life.
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of turn as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
To begin with this recipe, we must first prepare a few ingredients. You can cook turnip & pork belly curry stir-fry using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Turnip & Pork Belly Curry Stir-fry:
- Make ready 3 Turnip (roots and leaves)
- Prepare 200 grams Thinly sliced pork belly
- Take 1 Salt
- Take 1 tsp Curry powder
- Make ready 1 tsp Oyster sauce
- Prepare 3 tbsp Mayonnaise
- Get 1 Vegetable oil
Young turnips are so tender that you can peel and eat them just as you would an apple. Turnips are often confused with rutabagas because they are similar, and people like to plant them together. The two root vegetables grow well under the same conditions, but rutabagas take about four weeks longer to mature. Turnip and turnip greens can be consumed in a variety of ways, and they pair nicely with multiple day-to-day recipes.
Instructions to make Turnip & Pork Belly Curry Stir-fry:
- Peel the turnips and cut into 5 mm thick half-moons or quarter rounds. Cut the leaves into 3 cm pieces and slice the pork belly into 3 cm strips.
- Add vegetable oil to a frying pan and cook on high heat. When hot, add the pork belly, sprinkle over a little salt, and stir-fry
- When the meat has browned, add in the turnips and leaves, and sprinkle the curry powder. Season with a little more salt and roughly stir fry everything.
- Once the leaves have wilted, stop the heat and mix in the mayonnaise and oyster sauce. Give the mixture one last quick mix and serve.
The bottom line Turnips are a cruciferous vegetable with multiple health benefits. Turnip greens are an excellent source of vitamin K, vitamin A, vitamin C, folate, copper, and manganese. Both the greens and the roots are great sources of fiber. It is best to mix up both roots. The humble turnip, after all, has a mild enough flavor to take on the starring role in just about any dish, from quick and easy dinner recipes to more complicated gratins and even simple slow cooker recipes.
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