Room Vark (Creamy Pork)
Room Vark
Not dramatic, not showy — just a gentle, steady kind of comfort. The pork would soften slowly in the pan, taking on the warmth of the spices and the sweetness of whatever vegetables were added, until it reached that point where it no longer needed a knife. When the cream went in, the sauce shifted into something velvety and pale, clinging to the spoon in a way that hinted at the richness to come.
Ingredients
- 1 kg pork, cut into strips
- 2 tbsp oil
- 2 medium onions, chopped
- 1 bay leaf
- 1 garlic clove, crushed
- Salt and black pepper
- 1 tsp fresh ginger
- 1 tsp ground coriander
- 0.5 tsp paprika
- 2 tbsp lemon juice
- 1 cup meat stock
- 2 tbsp cornflour
- 200 ml yogurt
Method
- Heat the oil in a pot and stir-fry the pork strips until lightly browned.
- Add the onions and garlic and fry until soft.
- Add the seasonings (ginger, coriander, paprika), lemon juice, meat stock and bay leaf.
- Simmer for about 20–30 minutes.
- Remove the bay leaf.
- Thicken with dissolved cornflour, then stir in the yogurt and heat gently until warm (do not boil).
- Season with salt and pepper and serve with cooked pasta of your choice.