Curried pork bites with fettuccine
500 g of pork for stew
5 g curry
3-4 tablespoons olive oil
100 ml of fresh cream
Black pepper and salt to taste
1 tablespoon of cornstarch
Fresh pasta, 2 portions (tagliatelle or fettuccine)
1 tablespoon of ghee (or butter)
Rinse and tap dry the pork, then cut it into small pieces. Transfer to a deep container (ceramic or glass). Sprinkle generously with curry and drizzle with olive oil. Cover the dish and store in the refrigerator for 1 night or at least for 2 hours.
Heat a drizzle of olive oil in a non-stick pan. Sear the meat on all sides until it turns white with golden tints here and there (the precooking can be done under a lid to avoid frying). Then pour in enough boiling water to cover the meat up to two-thirds. As soon as it boils again, season the meat with salt and pepper. Then cover and simmer for 30 minutes.
Slightly heat the cream and stir it into the dish. Increase the heat and whisk the cornstarch into the sauce (use a colander and sprinkle it over to avoid lumps). Stir for a few minutes until the sauce thickens. Turn off the heat.
Boil the fettuccine in a large volume of salted water according to the directions on the package. Strain the water and dip a spoonful of ghee or butter in the pasta.
Serve the curried pork bites warm with a scoop of fettuccine.